Naturally leavened loaves from North Carolina wheat, laminated pastry, and a short espresso menu. We bake what's on the board and when it's gone, it's gone.
Everything is baked the same morning. Loaves usually last until early afternoon; pastry goes first. Call ahead to hold a loaf, up to two per person.
Marrow & Rye is Dana Okafor and two ovens on Haywood Road. Dana baked at a hotel in Charleston for six years, then spent a year at a farm bakery in the Hudson Valley learning to work with fresh-milled grain, and opened here in the spring of 2021 with a single deck oven and a folding table.
The flour comes from Carolina Ground in Hendersonville. The starter is older than the shop. There are eight seats inside and a bench out front that belongs to the whole block.
Celebration cakes, bread for your restaurant, or forty croissants for the office.
We post the board on Instagram each morning around 6:45. If it says sold out, it's sold out.