"4nil" is pronounced "fournil" — the French word for a baker's workshop, the room where bread is made. In French, "four" means oven. Le 4nil is our bakery's workshop, where every loaf is shaped and baked in an oven. The name is also a nod to the number 4 — the four ingredients at the heart of natural levain bread: flour, water, salt, and time.

Viennoiseries are a category of baked goods that act as a bridge between bread and pastry. Made with yeast-leavened dough enriched with butter, eggs, milk, and sugar, they range from laminated creations — like croissants, pain au chocolat, and raisin rolls, where the dough is folded with butter to create flaky, airy layers — to non-laminated enriched breads like brioche, which is tender and rich but not layered. Originally inspired by Viennese baking traditions brought to France in the 19th century, viennoiseries were perfected by French bakers and are now a cornerstone of the boulangerie. They are typically enjoyed for breakfast or as a snack.

Each week we offer a rotating selection of three breads. Browse This Week's Menu, add your items to cart, and place your order before Sunday at 4pm. Your bread is then baked fresh on Wednesday and ready for pickup that evening.

Pickup is at our kitchen at Studio Cake, 104 Gilbert Ave, Menlo Park, CA, every Wednesday between 5–8pm. Please bring your order confirmation email.

Absolutely — pickup is open to anyone. We currently offer pickup only, but as we grow we plan to expand to additional locations. To place your first order, start by joining our community here and we'll have more details soon.

Cancellations must be made before Sunday 4pm. Because all bread is made to order and requires a minimum of 24h fermentation, we cannot accept cancellations after that cutoff. Early cancellations receive a credit toward a future order.

Levain is a live culture of wild yeast and bacteria, fed with flour and water over time. Unlike commercial yeast, which produces a fast, uniform rise, levain ferments slowly, developing complex flavors and breaking down gluten in the process. The result is bread that is more flavorful, more nutritious, and easier to digest — without the sourness often associated with commercial sourdough.

Our bread is made entirely by hand, with organic flour, natural levain, and a minimum 24-hour fermentation. The higher cost reflects the time, skill, and quality of ingredients that go into every loaf — closer to a bottle of good wine than a grocery item. This is not everyday bread — it is bread for those who want to rediscover what bread can truly taste like, and celebrate it.

All our breads are made in a kitchen that handles wheat, gluten, dairy, eggs, nuts, and seeds. We are not a gluten-free facility and cannot guarantee the absence of cross-contamination. Please note that while our long-fermentation process significantly reduces gluten content and improves digestibility, our breads are not suitable for those with celiac disease.

At room temperature in a paper bag or bread box for 2–3 days. For longer storage, slice the loaf, separate slices with parchment paper, and freeze. To serve, toast directly from frozen — the bread will taste as fresh as the day it was baked.