Our Story
Not a chain.
Not a factory.
Just real baking.
Shlomie's Bakery started with a single oven and a conviction: most bread you buy has never known patience. We set out to change that — one loaf at a time.
Today, every morning begins before dawn. Dough is folded, shaped, and left to rise the way it should — slowly. Our pastries are laminated by hand. Our cakes are decorated the old way, with buttercream and care. No shortcuts, no preservatives, no rush.
If you walk in during the first hour, you'll see us. Flour on our aprons, ovens humming, the whole shop smelling like something worth slowing down for.
What We Make
From the oven,
to your table.
Everything baked in-house, every day. If it's on the shelf, it came out of our oven that morning.
Artisan Bread
Sourdough, ciabatta, focaccia, and seasonal loaves — each one built on a living starter and finished with a crust that cracks when you break it.
Pastries
Croissants, danishes, and fruit tarts made with French butter and real technique. Flaky, rich, and never reheated.
Custom Cakes
Birthdays, weddings, milestones — whatever the occasion, we bake and decorate it from scratch. Call ahead so we can make it yours.
Kitchen Staples
House-made jams, cookie dough, pie crusts, and other pantry essentials you can take home. Small batch, honest ingredients.
The Craft
Patience is the
only ingredient we
can't rush.
Preferment
Every loaf starts with a pre-ferment that rests overnight, building flavor before the main dough is even mixed.
Fold & Rest
We fold the dough by hand at intervals, developing strength and structure without overworking it.
Slow Proof
Shaped loaves rest for hours — not minutes — so the yeast does its work and the crumb opens properly.
Bake & Cool
Into the deck oven, then out onto racks to cool. We never slice warm bread — that's when the texture sets.
Visit Us
Come say hello.
Margate, FL 33063
Sunday 8:00 AM – 2:00 PM
