Niedlov's Bakery & Cafe

Niedlov's Bakery & Cafe Chattanooga's traditional, artisan bread bakery. "We love to knead. We knead to love."
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This vol-au-vent inspired Danish is made with locally foraged chanterelle mushrooms in herb cream sauce, Humble Hearts F...
07/09/2026

This vol-au-vent inspired Danish is made with locally foraged chanterelle mushrooms in herb cream sauce, Humble Hearts Farm goat cheese, Food Hub marinated tomatoes, and Underfoot Farms mustard greens. Only here through this weekend!

I can remember when the bakery relied almost entirely on commodity wheat. There was a certain distance between our bread...
06/30/2026

I can remember when the bakery relied almost entirely on commodity wheat. There was a certain distance between our bread and its source. The protein, moisture, and falling numbers were always consistent. The harvest was something I paid attention to, but it felt far away. More of an economic event than an agricultural one.��That distance feels a little shorter now.

This year’s harvest allows us to buy more than 35,000 pounds of wheat grown in our region. We know the fields where it was grown, the people who grew it, the moisture levels, and often the exact day it was harvested.

Cat Cox, a baker in Oklahoma whom I admire, once said, ‘Baking is an agricultural act.’ That idea has stayed with me for years because it reminds us that before there is bread, there is agriculture. Baking is tied to the land and to the people who plant, tend, and harvest it.

In modern life, it’s easy to forget where our food comes from. I know for myself, I have consumed a lot without ever thinking about who grows it. As I type this, wheat farmers across the country are having a difficult harvest season. Some farms are experiencing losses of up to 20%. Whether we think about it or not, it affects all of us.

Abundance, in many ways, has kept us from being bothered by the realities of growing food. Though there are times when I would happily trade my anxiety for some good, ignorant bliss, I think we, as a bakery, are fortunate to be close enough to agriculture that a harvest can make us anxious. And maybe that anxiety is simply a form of connection we didn’t realize we needed.

[Featuring photos from a couple of our friends and regional farm partners, Murray with DaySprings Farm in Georgia and Asher with Caney Fork Farms in Middle Tennessee.]

06/18/2026

Many people inside this building actually hold this place together. These are the people you don’t usually see when you come in, and they are very much why any of this works. Meet Matt, our head of bread production, and the only person who got a baguette tattooed on his face during our Christmas party.

Using toasted rye flour, our Rye Chocolate Chip cookie has a nutty and subtly savory flavor, complemented by rich molass...
05/20/2026

Using toasted rye flour, our Rye Chocolate Chip cookie has a nutty and subtly savory flavor, complemented by rich molasses and 62% TCHO dark chocolate. A sprinkle of Maldon sea salt adds the sweet-and-salty balance. Available daily.

A baguette is such a staple of bread baking that, on the surface, it seems so simple. But developing our own baguette fo...
05/15/2026

A baguette is such a staple of bread baking that, on the surface, it seems so simple. But developing our own baguette formula has been anything but.

We go for traditional qualities: an open crumb that’s light and airy inside, with a crackly crust. But we’ve taken our own steps beyond that in a way that feels like us.

We blend organic Type 85 extraction flour with organic Khorasan, an ancient-grain wheat with 20-40% more protein than common wheat. We blend it with organic AP flour, add a little cooked durum, and mix in toasted organic corn flour from Day Spring Farm to finish.

It’s a 60-72 hour process from start to finish. Khorasan wheat is thirsty, so our dough is at 92% hydration. Working with it is sometimes like working with batter and can be tricky.

The end result is a crackly crust with almost a popcorn-like depth of flavor and a buttery, approachable crumb. It tastes like the South and is a tribute to our farmers growing American organic grain.

Strawberry season is so short but so sweet. Let’s not waste it!Our pastry team put together a Strawberry Danish filled w...
05/05/2026

Strawberry season is so short but so sweet. Let’s not waste it!

Our pastry team put together a Strawberry Danish filled with hazelnut cream and sumac strawberry jam, topped with fresh local strawberries from Food Hub, one of our amazing local farm vendors.

It’s only around for a couple of weeks while strawberries are at their peak. Grab one (or many) while you can!

A reminder that the messy, chaotic and often ridiculous reality of baking is enchantingly classed up by our pastry team....
04/23/2026

A reminder that the messy, chaotic and often ridiculous reality of baking is enchantingly classed up by our pastry team.

Lemon, Poppy Seed & Almond Tea Cake: A tender crumb enriched with almond paste and a delicate poppy seed crunch. Lemon curd layered with a lemon-confit mascarpone cream. A touch of fresh rosemary at the end to perfectly compliment the citrus. Slices of this seasonal tea cake are available in the cafe's pastry case daily.

Several years ago, some farmers (Bill, Asher, Murray, and Soni) and I sat around a table trying to figure out how to bui...
04/20/2026

Several years ago, some farmers (Bill, Asher, Murray, and Soni) and I sat around a table trying to figure out how to build a regional grain culture.

At the time, it mostly felt like a bunch of optimistic people with no real plan and just enough stubbornness to keep talking about it anyway.

Fast forward to this week. We somehow pulled it off. Our mill is here. And when I say our mill, I don’t mean just Niedlov’s. But for our whole bread community. Chattanooga. Tennessee. Turns out we weren’t completely delusional.

Grain grown right here at home, by farmers who actually know what they’re doing (we’re just trying to keep up), is sitting in the millroom ready to be milled. It’s surreal to literally feel that progress in our hands.

Still not totally convinced we know what we’re doing. But we’re here.

Now the real work starts.

Address

215 E Main Street
Chattanooga, TN
37408

Opening Hours

Monday 7am - 6pm
Tuesday 8am - 6pm
Wednesday 8am - 6pm
Thursday 8am - 6pm
Friday 8am - 6pm
Saturday 8am - 4pm

Telephone

+14237560303

Website

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