Weymouth, MA
We don't just bake bread.
We commit to it.
Every loaf at Away Cafe is handcrafted in small batches — from a 48-hour sourdough starter to the last flake of a buttery croissant. This is baking as craft, not convenience.
Est. Weymouth
Our Story
Bread that asks for
your patience
Away Cafe began with a simple conviction: that the best bread cannot be rushed. We start every morning before dawn, shaping loaves by hand and letting them ferment the way time intended — slowly, deeply, with care.
Located on Pond Park Road in Weymouth, we've become a neighborhood staple for people who taste the difference. Our sourdough has a crust that sings. Our pastries are laminated thin enough to shatter. And our coffee is sourced from roasters who share our obsession with quality.
The Process
Craft isn't a marketing
word for us.
Source with intent
Flour from regional mills. Butter from local dairies. Coffee from roasters who visit the farms. We know where our ingredients come from — and we visit them.
Ferment without hurry
Our sourdough ferments for a minimum of 48 hours. That's not a selling point — it's the standard. Longer fermentation means deeper flavor, better digestibility, and a crust that rewards patience.
Bake by hand, every day
No machines doing the shaping. No shortcuts in the lamination. Every loaf is hand-formed, scored, and loaded into the deck oven before the café opens. That's just how we do it.
Find Us
Come away
with us.
Weymouth, MA 02189
Sat – Sun: 8am – 2pm
