Le Phare is a self-serve community bakery located in Delaware, Ohio, and the flagship of PALM, a new artisan method that aims to scale up home baking while still retaining the benefits of operating within a residential kitchen as a cottage food producer.

We produce artisan bread using organic flours at around half the price of other home bakers. And by selling our bread on-site as it's baked, we can directly provide fundamental nutrition for our local community year-round and freely share excess loaves with those in need.

Le Phare is located in the 300 block of N. Franklin St. and is open 11:30am to 8:30pm on designated baking days.

Here's how it works:

Come visit us next time we're open:


Sélection de pain

We're always experimenting with new recipes, but here are a few of our tried-and-true favorites. Check the calendar above to see which breads we're making, updated the day before we bake.

All breads are made using organic flours and an 18+ hour sourdough fermentation process to develop complex flavor, build structure, improve digestibility, and prolong shelf life without preservatives.

Pain de campagne
Countryside bread

This is our most popular loaf: a hand-formed sourdough bread with a mild rye and whole wheat flavor, partially open crumb, and caramelized crust. Pairs well with most cheeses, pastas, and soups; great sliced for sandwiches, toasted with butter & jam, or for making french toast or croutons.

Pain aux céréales
Multi-grain bread

Seedy bread with varied textures from flax, white & black sesame, millet and poppy. Hearty, substantial crumb with crunchy seed pieces throughout and a rustic, seed-studded exterior. Pairs well with avocado, hummus, fresh vegetables, soft cheeses, and honey.

Pain intégral au lin
Whole wheat bread with flax seeds

A nutritious, hand-formed sourdough bread with medium crust, rich wheat flavor, and the benefits of whole flax seeds. Pairs well with creamy cheeses, sweet peppers, vegetable soups, or topped with fruit and honey.

Pain des champs
Field bread with hearty grains

An olive oil-enriched bread with millet, corn flour, and oats for a rich flavor, rustic crust, and a soft yet varied texture. Great with homemade jams and soft cheeses, simply toasted with salted butter, or served alongside rich soups and stews.

Pain à la citrouille
Pumpkin and currant bread

Not your typical "pumpkin bread" — this truly flavorful sourdough with pumpkin, currants, and pepitas has a golden orange crust, moist crumb, and a touch of agave nectar for balanced sweetness. Pairs well with savory soups, green salads, and goat cheese; delicious dipped in hummus or lightly toasted with butter.

Pain du verger
Orchard bread with apples and cardamom

A naturally sweetened sourdough bread with apples, cardamom, cinnamon, and rye for a toasted golden crust, tender interior, and the aroma of baked apples. Pairs well with aged cheddar cheese, salads, nuts, and figs or simply toasted with salted butter.

Pain à l'érable
Maple sourdough with apricots and wheat bran

A sweet apricot and maple bread with aromatic fenugreek and triple the bran of whole wheat alone. Pairs well with fresh butter, creamy cheeses, stewed apples, and candied bacon.


Just add up the prices of your items and pay onsite via cash or QR code. You can use this link to pay anytime online. There is no sales tax on any foods we sell.
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