18 Mile Bakery

Went to 18 Mile Bakery on Sunday. It’s honestly one of the best bakeries I have been to. The bread and pastries are SO fresh. It was my first time having the iced blueberry London Fog and it was very good…it might be my new fav drink! It’s Earl Grey tea, milk and blueberry syrup. The staff are all so wonderful too. While I did grab some baked good for home, I also ate there. I mentioned I was sharing the chicken salad sandwich and they even split it for us! Cut it in half and put it on two separate plates both with chips and a pickles! 👍🏼👍🏼 I will be back for that sandwich alone. They also had a rack with day old items at a discount. Those are listed as “custom items” on the receipt. On Saturdays they make a cherry chocolate loaf and there was one left when I got there! It’s so delicious

Stopped in today for a quick lunch. I ordered the Ham & Gruyère Sandwich and an iced coffee. My sandwich came with kettle chips, crunchy pickle spear and was on fresh baked sourdough bread… every bite was absolutely delicious. The iced coffee had frozen coffee ice cubes! I sat upstairs- a very cozy/quaint/rustic atmosphere with gorgeous plants. My sandwich and drink were ~$17 which I thought was very good value for the quality of ingredients. They have an amazing selection of homemade pastries, too. Will definitely be back!

This place is wonderful! Their pistachio croissant was the best thing I have ever eaten in my life. And I got the chicken salad with tarragon and dried cranberries and it was fantastic! The staff was friendly and welcoming! Wait time not bad at all! What a gem! I will absolutely be back!

Let me convince you not to get a bacon egg & cheese croissant, and just get a croissant, because they're so good on their own. The bacon is good. The egg is good. The cheese is good. The problem? The croissant was *fantastic*. Anything you put on a croissant takes away from the simplicity and purity of a great croissant. I got a pistachi and a plain croissant as a B/E/C. The pistachio was fantastic - but maybe it was a fluke. So I got to the B/E/C and it was good - but then I got to a bit of *just* the croissant without anything else and realized my mistake. The crispy flaked dough shattered and crunched with the flavor of browned butter. It didn't want the egg. It didn't need the egg. I should have enjoyed it alone as I could have truly appreciated the croissant alone. When t

We found 18 Mile Bakery the old-fashioned way—via loose directions like, “It’s over there… by the thing.” After a small tour of “over there,” we pulled up to the brown building with the bold sign and stepped into a room that smells like warm butter, toasted grain, and a promise. Inside, it’s all open production: racks of cooling loaves, a whiteboard with the fall lineup scribbled across it, steel ductwork humming overhead, ovens glowing like a kiln, and a counter piled high with the day’s work. The boys pressed up to the glass; I don’t blame them. The case reads like a love letter to fermentation. What we tried (and what we’d go back for tomorrow) Sourdough croissants — Proper layers, deeply bronzed, crisp enough to snow crumbs on your shirt. We grabbed two with pistachio cream (tipped