Freshly baked rustic sourdough loaves cooling on the bakery counter at Rye & Ember

A small bakery in Latrobe, PA

Rye & Ember —sourdough, buns, and cakes for the neighborhood.

We mill, mix, and bake in small batches out of a storefront in Latrobe. Warm loaves by seven. Morning buns while they last. Custom birthday cakes to order.

Request a celebration cakeSee what we bake
Open Tuesday – Saturday · 7am to 2pm

Photo: Lauren Heaton · Pexels

Slow-fermented sourdough

Naturally leavened, baked dark, ready by mid-morning most days.

Tue–Sat, 7am to 2pm

Sundays and Mondays we rest. Come early for morning buns.

Custom celebration cakes

Birthdays, showers, retirements. One week's notice, please.

What we bake

Three things we make well, made the slow way.

We keep the list short on purpose. Everything here is measured, mixed, and finished in the bakery on Ligonier Street — no middlemen, no shortcuts.

Loaves of crusty artisan sourdough stacked on wooden bakery shelves
Bread

Naturally-leavened sourdough

Milled and mixed the day before. Long, cool fermentation. Baked in a stone-deck oven for a blistered crust and an open, tangy crumb.

· Ready by 7:30 most mornings.

Freshly baked morning buns with cinnamon sugar on a bakery display tray
Pastry

Laminated morning buns

Butter, cinnamon, and a slow overnight lamination. Rolled at dawn, out of the oven around 7:15. When they're gone, they're gone.

· Tue–Sat, 7am while supply lasts.

Elegant pastel birthday cake with hand-piped decorative frosting
Cakes

Custom birthday & celebration cakes

Vanilla bean, brown-butter chocolate, or lemon-poppy. Buttercream we whip in-house, decorated by hand. Order at least three days ahead.

· Book by phone or with the form below.

Beyond these three staples we bake a small rotating case — scones, galettes, brownies. Stop in to see what's on the counter that day.

How we work

Three things we don't cut corners on

Real ingredients

Flour milled in Pennsylvania, butter from a small dairy up the road, and eggs we know the farm of.

Time and heat

Doughs rest overnight. The oven runs hot enough to blister a crust the way it should be.

One shop, one crew

No second location, no wholesale. Whatever's on the counter, one of us pulled it out of the oven that morning.

Hours & visit

Come in while the ovens are still warm.

We open five mornings a week and close by early afternoon. The case looks fullest before ten. Sundays and Mondays we're at home resting — that's when the starter rests, too.

  • SundayClosed
  • MondayClosed
  • Tuesday7:00a – 2:00p
  • Wednesday7:00a – 2:00p
  • Thursday7:00a – 2:00p
  • Friday7:00a – 2:00p
  • Saturday7:00a – 2:00p
724-555-0142hello@ryeandember.com
Warm rustic bakery interior with fresh bread and pastries under soft lighting

Find us

Ligonier Street

Latrobe, Pennsylvania

Best time to visit

Weekday mornings between 7:30 and 10 — bread's cool, buns are warm, and the line's short.

Request a celebration cake

Tell us who it's for. We'll bake the rest.

Birthday, retirement, first-tooth party — we've made cakes for all of them. Send us a note and we'll ring you back within a business day to talk through flavours, sizes, and timing.

Two-tier celebration cake with buttercream roses
  • Minimum 3 days notice. A week is friendlier.
  • Pickup only, at the shop in Latrobe.
  • No payment on this site — we'll sort that out over the phone.
Your details
The occasion
Tell us what you have in mind

Rough size (how many people), flavour ideas, colours, dietary needs, message to write on top — whatever comes to mind. We'll take it from there and follow up with any questions.

Your request opens in your email app — hit send and we'll take it from there. No payment on this site; we handle everything over the phone.

Prefer to call?

We're a small shop and it's just us behind the counter. If the form feels like overkill, dial the bakery during open hours and one of the crew will pick up between loaves.

724-555-0142

Tuesday through Saturday, 7am – 2pm ET