Tanglewood started with a simple belief: good food comes from good stewardship. We've always been drawn to the idea of growing real, nourishing food, food that isn't just fresh, but grown, harvested and baked with care and purpose.
“good food comes from good stewardship.”
TANGLEWOOD-
What We Believe
The best things are not rushed.
01 — Grain
We start with the field.
We select our flour with your health in mind no additives no bleaching just quality real flour, salt, and water.
02 — Time
Patience is an ingredient.
Long, cool fermentations, build the flavor and the open crumb that machines can't shortcut. We let the dough tell us when it's ready.
03 — Hands
Every loaf, by hand.
Each loaf is shaped, scored, and loaded by a baker who knows it. We bake small batches so that care is the rule, not the exception.
The Bakers
The people behind the bench.
Tanglewood is a small team of bakers, pastry cooks, and front-of-house regulars. We're proud of how long people stay — and of what they teach each other along the way.
Margaret Hale
Founder & Head Baker
Started Tanglewood in her home oven in 2014. Still shapes the first batch every morning.
Sam Ortiz
Lead Baker, Sourdough
Keeps the levain alive and the schedule honest. Believes the best loaf is the one you almost didn't bake.
Joon Park
Pastry & Viennoiserie
Laminator-in-chief. Counts butter folds the way other people count sheep.
Come Say Hello
We'd like to tell you the rest in person.
The bakery is open most mornings. Bread comes out at seven, pastries shortly after — and we always save a seat at the counter.
