Niedlov's Bakery & Cafe

09/21/2026

Thanks for the support, die hard Trader Joe’s club here 💫

How many hands? The Zilens and Jeff Cannon now have the answer.

09/09/2026

This fig pastry is doing a 10/10 job holding us over through these funny few weeks in between summer and fall produce.

📷: Dark chocolate, local fig jam, feuilletine, coffee whip cream, and dark cocoa powder layered in a ring of our croissant dough

09/06/2026

We’re closed tomorrow (Monday) for Labor Day! We will be back open regular hours starting Tuesday. Thank you!

08/17/2026

New merch! Check out our new El Campo 5-panel camper hats. Now available here at the bakery!

08/13/2026

Having a blast over here ❤️

08/10/2026

CLOSED Tuesday 8/11/26 for an all staff REST DAY. We’ll be open regular hours Wednesday 8/12. Here’s to the stellar Niedlov’s crew showing up every day to serve Chattanooga! 🍻We are beyond grateful for the incredible people we get to work with. A day of rest is well deserved

08/07/2026

There are a lot of people and steps involved between a seed in the ground and the pastry or bread on your plate. We are grateful for every single one of them, from our farm partners who grow the grain to the team inside this building who transform it all into something delicious and worth sharing.



📍Chattanooga, TN

08/05/2026

Now hiring front of house retail position! Send resumes to [email protected]

07/09/2026

This vol-au-vent inspired Danish is made with locally foraged chanterelle mushrooms in herb cream sauce, Humble Hearts Farm goat cheese, Food Hub marinated tomatoes, and Underfoot Farms mustard greens. Only here through this weekend!

06/30/2026

I can remember when the bakery relied almost entirely on commodity wheat. There was a certain distance between our bread and its source. The protein, moisture, and falling numbers were always consistent. The harvest was something I paid attention to, but it felt far away. More of an economic event than an agricultural one.��That distance feels a little shorter now.

This year’s harvest allows us to buy more than 35,000 pounds of wheat grown in our region. We know the fields where it was grown, the people who grew it, the moisture levels, and often the exact day it was harvested.

Cat Cox, a baker in Oklahoma whom I admire, once said, ‘Baking is an agricultural act.’ That idea has stayed with me for years because it reminds us that before there is bread, there is agriculture. Baking is tied to the land and to the people who plant, tend, and harvest it.

In modern life, it’s easy to forget where our food comes from. I know for myself, I have consumed a lot without ever thinking about who grows it. As I type this, wheat farmers across the country are having a difficult harvest season. Some farms are experiencing losses of up to 20%. Whether we think about it or not, it affects all of us.

Abundance, in many ways, has kept us from being bothered by the realities of growing food. Though there are times when I would happily trade my anxiety for some good, ignorant bliss, I think we, as a bakery, are fortunate to be close enough to agriculture that a harvest can make us anxious. And maybe that anxiety is simply a form of connection we didn’t realize we needed.

[Featuring photos from a couple of our friends and regional farm partners, Murray with DaySprings Farm in Georgia and Asher with Caney Fork Farms in Middle Tennessee.]