One of the many, often-underrated joys of Fells Point (aside from the boats and bars) is the heady smell of freshly baked bread that perfumes the waterfront, thanks to H&S Bakery, the massive bread factory on Caroline Street.
Lately, the neighborhood’s bakery game has gotten even stronger, with the addition of a storefront micro-bakery on the corner of Ann and Gough streets called Brunch Supply.
Opened the last week of December by married couple Andy Bruhns and Glenna Morgan, the shop is currently only open on weekend mornings, selling morning buns, babka, scones, and sourdough baguettes.
Set inside the former home of Van Gough Café, which closed in 2022, it’s an extremely pretty spot with exposed brick walls, a vintage stove, a cornflower-blue bar running down the length of one wall, and a counter loaded with baked goods fronting the large open kitchen. Sheet-pan racks with more trays of pastries, a deck oven and proofer, and other bakery paraphernalia add to the cozy atmosphere.
“I so did not want to be in a plaza,” Bruhns told us early Saturday morning as he stood behind the counter in a lightly floured apron, discussing how he and his wife decided on the location. Instead, they landed on a homey rowhouse in an extremely supportive neighborhood, with folks that are already showing up regularly.
The plan is to expand the shop’s hours, says Bruhns, as he’s currently a government employee and expects he’ll soon have a lot more time to bake. In addition, the bakery will soon have coffee and tea service, as well as retail offerings. Bruhns says they envision their shop as “a closet Williams-Sonoma, but just for brunch stuff”—hence the name.
Both Bruhns and Morgan, who is a lawyer, have culinary training and catering experience, and always envisioned opening a shop. With their current hours, they open at 7 a.m. on Saturdays and Sundays and close around noon—or whenever they sell out.
If they don’t sell out, Bruhns says they take any extra bread and pastries to a local mission. But they don’t often have leftovers. This is because, in addition to classic cinnamon rolls, cardamom buns, and babka, they sell something called cereal-milk buns—morning buns made with milk infused with breakfast cereal, lately Fruity Pebbles and Cocoa Puffs.
Anyone familiar with Christina Tosi—the longtime Momofuku pastry chef, Milk Bar owner, and general star baker—will recognize this, as Tosi popularized cereal-milk ice creams and other products.
“Any baker knows about her,” says Bruhns, wrapping a babka for a regular.
Next to the cereal-milk buns that morning were also orange morning buns and cherry kolaches (Czech sweet pastries), as well as cheddar-scallion and espresso-mocha scones.
Here’s hoping they get that coffee machine soon. Welcome to the neighborhood, indeed.