Hidden Gem: You'll Wanna Know About Downright Breads Micro Bakery

’Tis the season of football, hayrides, haunted trails, apple picking, pumpkin cold brews—I could go on and on. But in honor of the first weekend of fall, let me set the scene: it’s a crisp 60-degree Sunday morning, you’re heading back from the farmers market with a slightly overstuffed bag of fall goodies, just to go rot on the couch and alternate between RedZone and Gilmore Girls. A New England fall is like no other and, in my opinion, one of the best times of year.

The farmers market in question is New Haven’s Edgewood Park Market, and the bag in question is filled with treats from Downright Breads—a micro bakery in the greater New Haven area where the wonderful baker Soli, alongside her family, serves up absolute heaven in bread form. We’re talking sourdough, cookies, challah, cinnamon rolls, English muffins—the list goes on. After a quick trip down Whalley Ave, I indulged in a full feast of Downright Breads’ offerings, and I’m here to report back on my five favorites.

First up, the new sweet treat of the season: “Pumpkin Pie Cinnamon Rolls.” The girls (and guys) are going to lose their minds over this one. I can confidently say that one of the most exhilarating parts of fall is the themed food and drinks that start popping up. This cinnamon roll? Flavorful, gooey, perfectly pumpkin. I could’ve easily eaten a dozen.

Next: “Cranberry, Pecan & Caraway Sourdough.” A top seller (obviously). Soli has mastered her craft—certified at the International Baking and Pastry Arts program at Lincoln Culinary Institute, worked as Head Baker at Scratch Baking in Milford, and now brings her talent into the kitchens at Yale and SCSU. In other words, she’s a seasoned pro, and I can’t wait to see her open her own commercial bakery. Back to the bread—it was soft with a perfectly crunchy crust. Honestly, it didn’t even need to be toasted. The caraway gave it such an underrated flair that I really loved. 

Then came the “Almond Sourdough Scone.” Calling it a scone feels unfair to every other scone out there. Soft, with a surprise almond paste center, it was absolutely delicious. You need at least one in your order.

At number four: the “Thick English Muffins.” These are not your average English muffins. They’re thick, flavorful, and spongy…nothing like the crumbly, sad store-bought ones. The best part? They come in packs of four, which makes them perfect for freezing and enjoying later.

And finally, the “Sourdough Chocolate Chip Cookies with Sea Salt.” I consider myself a bit of a cookie connoisseur, and these rank high. I like mine thin but still gooey inside, and Downright Breads nailed it. The balance of sweet and salty was spot-on, and the sourdough twist gave it such a unique flavor. My only regret? Not ordering more.

If you’re anything like me and always on the hunt for fall flavors, Downright Breads has you covered. In addition to everything listed above, Solis also bakes  “Pumpkin Sage Sourdough”, “Sourdough Apple Donut Cake”, and “Chai Sourdough Sugar Cookies” giving us all the Autumn vibes in pastry form. She also hinted at donuts possibly coming soon, so this season just got even better.

You can find Downright Breads at the Edgewood Park Market or order online to make sure you can grab the good stuff before it sells out. Stock up, share with friends, or just keep it all for yourself (no judgment) but either way, it’s the perfect way to start the season.

IG: @downrightbreads

Web: www.downrightbreads.com