Downtime Bakery, which transitioned from being a pop-up to a Mount Airy brick-and-mortar location in early December, is Philadelphia’s latest hit best known for its delicious breads, writes Jenn Ladd for The Philadelphia Inquirer.
The demand for its baked goods has been so high that owners Dayna Evans and Sam Carmichael have had to publicly post their daily baking schedule. This way, customers know when to come to avoid missing their favorite products. In addition, the schedule ensures maximal freshness.
“People [can] come in the afternoon and know that the thing that they’re getting in the afternoon has not been sitting there all day,” said Evans. “If you know you’re coming in at 1 and I’ve just baked this pie, there’s nothing like that feeling. ‘Oh, hot pie. Sure, yeah, I’m definitely gonna come have a cup of coffee.’”
Evans and Carmichael enlisted the help of friends and family to transform a former insurance office into a fully equipped bakery, complete with some warm, welcoming touches.
The ingredients for their mouthwatering breads and pies are both local and organic. Their flour is sourced from Pennsylvania mills, while many other products are purchased from Weavers Way’s Northwest Philly farms.
Read more about why Downtime Bakery is such a hit in The Philadelphia Inquirer.
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Editor’s Note: This post was originally published on PHILADELPHIA Today in January 2025.
