Sugar. Salt. Flour. Yeast. Baking is a mess of fine things—and out of this mess, we make something delicious.

Pastry Chef Jeric Smith leads our kitchen. His menu includes classic baguettes and yeasted cinnamon rolls beside almond “butterhorns,” fresh fruit scones, and savory biscuits. We have cookies, brownies, croissants, and other pastries including several gluten-free options. Weekly breads include 10-grain sourdough batards and Japanese milk breeak (shokupan), as well as special breads and dinner rolls on occasion. In high season, we offer a simple grab-and-go sandwich on our house-made bread. On our retail shelves, you’ll find our house-made granola, all kinds of good things to go with bread (cult-following peanut butter, local heirloom jam, olive oil and tapenade, salami and cheese, incredible butter…), as well as great bakery-themed gifts and locally-roasted coffee.

We bake with Edison and Trail Blazer flour from Cairnspring Mills in the Skagit Valley and Fortuna flour from our local Lopez Island Grist.

Come in for a friendly island greeting and relax on our porch with your friends, your sweets, and the salty sea breeze.

WE ARE LOCATED AT:

211 Lopez Rd.
Lopez Island, WA
98261

VISIT US:

Friday, Saturday, Sunday 8 AM - 1 PM

CONTACT US AT:

(360) 622-8133
hello@finemessbakery.com

“…beautiful pastries and excellent bread.” - Forbes.com