Indianapolis · Est. Artisan Bakery
We Don't Just Bake Bread. We Build It.
Every loaf at Long's Bakery is mixed, folded, and baked by hand — no shortcuts, no rush, no compromise. Precision craft from Indianapolis.
Every loaf at Long's Bakery is mixed, folded, and baked by hand — no shortcuts, no rush, no compromise. Precision craft from Indianapolis.
Long's Bakery isn't a place where convenience overrides quality. Every morning, our bakers arrive hours before dawn to build each batch from scratch — measuring, mixing, fermenting, and baking with the same rigor that has defined our kitchen for years.
Located on North Tremont Street in Indianapolis, we've become a destination for people who refuse to accept mediocre bread, rushed pastries, or coffee that tastes like it was made for speed instead of flavor. We make everything the right way. That's the Long's standard.
100%
Handcrafted Daily
48hr
Cold Fermentation
Local
Indianapolis Sourced
Every item on our counter is made in-house, every single day. No frozen, no pre-made, no exceptions.
48-hour cold-fermented sourdough with a shatteringly crisp crust and an open, tangy crumb. Our house starter is over a decade old.
Butter croissants, pain au chocolat, and Danish — each one hand-laminated with French-style butter and folded to 81 layers.
Single-origin beans, freshly roasted and pulled daily. Espresso, pour-over, cold brew — made with the same attention as our bread.
Whole wheat, rye, spelt, and multi-grain loaves milled and mixed in small batches for depth of flavor and nutritional integrity.
Celebration cakes designed and built for your event. Order ahead and we'll craft something that tastes as good as it looks.
Hand pies, quiches, and savory tarts made with seasonal ingredients. A proper savory option for lunch or a late snack.
Great bread isn't rushed. It's measured, rested, shaped, and baked with discipline at every step.
Every ingredient is weighed to the gram. Flour, water, salt, starter — the ratios are non-negotiable.
Long, cold fermentation develops flavor, strengthens the gluten, and creates that signature open crumb.
Each loaf is shaped by hand and baked in deck ovens at peak temperature for maximum crust development.
Baked fresh, rested, and on the counter the same morning. Nothing sits overnight. Nothing is reheated.
Walk in any morning and you'll find the counter full, the coffee fresh, and the bread still warm from the oven. No reservations needed — just show up.
Address
1453 N Tremont St
Indianapolis, IN 46222-2800
Phone
(317) 632-3741