Sourdough
Our signature 12-hour cold-fermented sourdough. Thick, crackling crust with an open, tangy crumb. Baked fresh every morning.
Available daily
Artisan Bakery & Café — Duluth, MN
Baked with intention.
Served with warmth.
We don't rush the dough. Every loaf, croissant, and pastry at The Daily Grind is handcrafted in small batches using locally sourced ingredients — because good bread takes time, and we believe it's worth the wait.
6:30AM
First batch out
100%
Locally sourced flour
12hr
Cold ferment on every loaf
What We Make
From our oven to
your table
Pastries
Buttery croissants, pain au chocolat, and seasonal fruit tarts — all made with French technique and local dairy from the North Shore.
Fresh by 7 AM
Coffee
Single-origin pour-overs and espresso drinks from small-batch roasters in the Twin Cities. Rotating selections so there's always something new to try.
Rotating origins
Specialty Breads
Rye, multigrain, focaccia, and ciabatta — each shaped and baked by hand. We also take special orders for events and celebrations.
Special orders welcome
Our Story
A bakery built
around the loaf
The Daily Grind started with a simple conviction: that the bread people eat every day should be made with the same care as a five-course meal. No shortcuts. No preservatives. Just flour, water, salt, time, and a whole lot of attention.
We opened our doors on Superior Street in 2019, right in the heart of Duluth's warehouse district. Our oven has been running since 6:30 every morning — even when the lake wind is howling. We source our flour from mills in the Upper Midwest and our butter from dairies on the North Shore. The rest is patience.
"We don't bake to fill shelves. We bake to fill plates — and we'd rather run out at 2 than serve anything less than what we'd serve our own families."
Our Process
The difference
is in the details
01
Source
We work with regional mills and farms within 150 miles of Duluth. Every ingredient has a name and a story — we know our bakers, and they know ours.
02
Mix & Rest
Autolyse first. Then the preferment goes in, and the dough rests — no rush, no industrial accelerants. We let the gluten develop naturally.
03
Ferment
Twelve hours in the cold retarding drawer. This is where flavor concentrates, where the crust earns its color, and where most commercial bakeries cut corners.
04
Bake & Serve
Straight into the deck oven at dawn. Every loaf is scored, steamed, and cooled on wooden boards before it reaches your hands — usually within the hour.
Visit Us
Come say
hello
Address
306 W Superior St
Duluth, MN 55802-1803
Duluth, MN 55802-1803
Hours
Mon–Fri: 6:30 AM – 5:00 PM
Sat: 7:00 AM – 4:00 PM
Sun: 7:00 AM – 2:00 PM
Sat: 7:00 AM – 4:00 PM
Sun: 7:00 AM – 2:00 PM
