Small-batch sourdough, flaky pastries, and curated groceries from local producers — all within walking distance on Washington Street.
Cafe Apanaire began with a simple conviction: that the best bread requires nothing more than quality ingredients, time, and a steady hand. No shortcuts. No industrial accelerants. Just flour, water, salt, and culture — working together slowly.
Our kitchen sits on Washington Street in Kansas City, where we bake small batches throughout the night. By morning, you'll find sourdough loaves with crackling crusts, butter croissants folded to 81 layers, and seasonal tarts built from what the region offers. Beyond the oven, we curate a selection of groceries from Midwest producers — olive oils, honeys, cheeses, and pantry staples that meet the same standard we hold for our own baking.
Every sourdough rests long enough to develop flavor and digestibility.
Our grocery selections come from farms and makers within a few hours' drive.
Pastries and tarts change with what's fresh and available each month.
Everything leaves the oven before noon. What you see in the case is what we have — and once it's gone, it's gone until tomorrow.
Our house starter, fermented 48 hours. Thick crackling crust, open crumb, and a tang that deepens with age. Baked in cast iron.
French-style lamination with European butter. 81 layers. Flaky exterior, honeycomb interior. Made every evening for the morning rush.
Shortcrust shells filled with pastry cream and topped with whatever the season delivers — stone fruit in summer, pears in autumn, citrus in winter.
Rich with butter and eggs, tender enough to eat plain. Available on weekends and for special orders during the week.
Multi-grain loaves studded with sunflower, flax, and sesame. Dense, nutty, and built for slicing thin.
Laminated dough folded around almond cream, custard, or seasonal jam. Fresh from the oven every morning — quantities limited.
Not everything we sell comes from our own oven. We've spent years building relationships with Midwest producers whose standards match our own — and we stock only what we'd serve at our own table.
Look for single-origin olive oils from small California presses, wildflower honey from Kansas apiaries, aged cheeses from Missouri creameries, and pantry staples like sea salt, vinegars, and preserves that elevate everyday meals.
The bread you buy at a bakery tells you everything about the people who made it. We'd rather you know our story than just taste it — though we hope the taste does the talking, too.
7428 Washington St
Kansas City, MO 64114
Monday – Friday: 6am – 3pm
Saturday – Sunday: 7am – 2pm
