Niedlov's Bakery & Cafe

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.

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.

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!

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.

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.

01/22/2026

To say the least, we are humbled and grateful to be on this list. This feels a little embarrassing because many days we feel lucky that the doors open and we’re still standing. Our story is filled with failures and wins, but we love what we do and it’s only with the kindness and dedication of our crew that we can serve our community in this way.

And to be nominated alongside such a good friend is sweeter. Congrats ❤️

07/23/2024

 An article on where we are going, and those we are leaning on to get us there...https://foodasaverb.ghost.io/chattanoogas-first-local-bread-is-here-bake-this-first-loaf-of-bread-a-story-of-publish-this-one/

03/19/2024

PIZZA NEWS INCOMING!

Due to popular demand (thanks y’all!) we are adding THURSDAY night to the pizza party starting March 21st and for the rest of the pizza season! That means not ONE but TWO nights of pizza at Niedlov’s. So mark your calendars, gather your crew, and join us this Thursday AND Friday as we fire up our brand new oven and sling pies from 5 to 10!

P.S. Don't forget to check out our website linked in bio for the latest news and menu updates!

03/09/2024