The Bakery
Slow ferments. Honest loaves.
Every loaf at Newman's OM starts with filtered water, stone-ground flour, salt, and time. Traditional sourdough takes a full 24 hours from mix to crumb, naturally leavened the old way, right here in Jacaranda Cay.
From a classic plain loaf to butterfly pea blossom and smoked-gruyère French onion, everything is mixed, shaped, and baked to order by Paul Newman, with quality control handled by the resident schnauzer.