Small-batch focaccia — South MPLS

Focaccia worth planning your Saturday around.

Small-batch. 85% hydration. 24-hour fermented. Baked fresh every Saturday in South Minneapolis.

Order this week's drop How it works

Fresh roasted garlic Parmesan focaccia with toasted cheese and golden crust

Baked fresh Saturdays

This week's drop

The Menu

Orders close Friday at 2pm — every loaf is 8×8

Roasted Garlic Parmesan

$25

Garlic confit tucked into pillowy focaccia, with 36-month aged Parmesan toasted golden across the crust. Savory, fragrant, and full of crispy edges.

Cinnamon Roll

$28

Brown butter, brown sugar, and organic Saigon cinnamon swirled through the dough, then finished with a vanilla bean glaze. Basically breakfast.

Glazed Apple Donut

$30

Local orchard Honeycrisp apples, Saigon cinnamon, and brown sugar baked into our soft focaccia, finished with a sweet glaze shining over the whole loaf. All the best parts of an apple donut.

The next drop

More fall flavors coming soon.

Glazed Apple Donut is here into October. Stay tuned for what’s next.

How it works

Order & pay by Friday 2pm

Pick your loaves and pay when you check out. We bake to order in small batches — when the week's dough is spoken for, that's it.

Fermented 24 hours, baked Saturday morning

Every batch cold-ferments for a full day, then gets hand-dimpled, topped, and baked fresh Saturday morning.

Pick up Saturday, noon–5pm

Pickup is Saturday from noon–5pm in South Minneapolis. The exact address is shared after your order is confirmed.

What makes it different

85% hydration, 24 hours, made by hand

Our dough is 85% hydration and batch-fermented for a full day. We pair that soft, pillowy base with high-quality, local ingredients — the kind that make focaccia you won't forget. Every loaf is shaped, dimpled, and topped by hand in small batches.

Meghan, the baker behind focacch., in her apron with a fresh rosemary focaccia

Meet the baker

Hi, I'm Meghan

After undergrad, I went to culinary school—then took a twenty-year detour into finance before finding my way back to what I’ve always loved most: cooking, hosting, and feeding people.

I like to say there’s a tiny Nonna who lives inside me—one who gets an unreasonable amount of joy from watching people eat her food. For me, food has always been about more than making something delicious. It’s about caring for people, bringing them together, and making sure they leave the table well fed.

That’s the spirit behind focacch.

Every loaf is made from scratch, by hand, in small batches in my South Minneapolis kitchen. And there’s something pretty special about knowing that something I made is being passed around someone else’s table.

From the kitchen

Every loaf, by hand

Focaccia dough proofing with olive oil pools and fresh rosemary — Dimpled and oiled, right before it goes in.

Cinnamon sugar swirled into focaccia dough before baking — Cinnamon sugar going in before the bake.

Holiday gifting

Give a loaf, not a gift card

Client gifts. Teacher gifts. Host gifts. Team thank-yous. Holiday brunch. Closing gifts. Small-batch focaccia, individually packaged with a handwritten card.

Pricing depends on the size of your order — tell me what you're planning and we'll figure it out together.

Plan a holiday order →

Freshly baked roasted garlic Parmesan focaccia

Kind words

What people say

“So freaking good.”

Deb

“I'm addicted.”

Andrea

“It's amazing every time!”

Mike

“People wouldn't stop talking about it.”

Suz

“The focaccia sandwiches were DELISH! I'll be thinking about that bread for quite some time.”

Corporate client

Place your order

Orders close Friday at 2pm. Pickup is Saturday from noon–5pm in South Minneapolis — the exact address will be emailed after your order is confirmed.