Marea Bakehouse (demo)

01

Today’s tide table

Every bake has an hour. Come at the hour and it’s warm. Come later and it’s still good. Come at 1 p.m. and ask nicely.

Low tide · before the sun5:30–7:30
5:30a.m.
Sea-salt sourdough boule
48-hour ferment, a crust that sings when you press it, Gulf salt on top.
$9
6:00a.m.
Butter croissantBest seller
Twenty-seven layers and one very patient baker.
$4.75
6:30a.m.
Key lime morning bun
Brown-sugar swirl, lime glaze, a little tart on purpose.
$5.25
7:30a.m.
Guava & cheese pastelito
Flaky square, guava from Homestead, a nod to the Miami bakeries we grew up on.
$4.50
Mid tide · coffee hour9:00–11:00
9:00a.m.
Cardamom knot
Soft, sticky, a bit Nordic, a bit beach-towel warm.
$4.50
10:00a.m.
Rosemary focaccia
Olive-oil pools and flaky salt. By the square, or $34 for the whole slab.
$6
11:00a.m.
Seeded rye loaf
Sunflower, flax and caraway. Makes a great sandwich for the boat.
$10
High tide · last out11:30
11:30a.m.
Key lime tartLast out
Graham crust, real Key limes, whipped cream. Whole tart $38.
$7

Times are Naples local time. Bakes sell out in the order people arrive, not the order we bake. Prices are demo prices.

By order · 72 hours ahead

Layer cakes

Coconut, dulce de leche or lemon-olive oil. Serves 10 to 14.

from $62

By order · until 8 p.m. the night before

Boat-day box

A seeded rye, six pastries, a wedge of cheese and fruit. Built for a cooler.

$48

Same day · until 9 a.m.

Office box

A dozen assorted pastries, cut and boxed, ready at the counter.

$42

02

Fresh off the peel

Real flour, real crumbs, nothing staged except the light. Each picture carries the hour it came out.

Key lime tart on a white stand with one slice cut out — 11:30 · Key lime tart

Rosemary focaccia in a blue enamel pan with flaky salt — 10:00 · Rosemary focaccia

Eight butter croissants on a battered blue enamel tray — 6:00 · Butter croissant

Come before eight. The boules are still ticking when they hit the bag.

Tide rule no. 1

The bakery before opening, with lights on, a pastry case and a palm tree at the window — 5:10 · Lights on, doors locked

A kraft paper bag tied with blue and white twine and a baguette inside — Any hour · Paper bag, no plastic

03

It started as a jar.

Two bakers, one stone-deck oven, a nine-year-old starter named Pleamar (high tide, in Spanish).

A glass jar of bubbly sourdough starter with a rubber band marking its starting level, well below the risen top

We bake by the tide because the dough does.

The Gulf’s warm water speeds everything up, so a Naples starter doesn’t keep a city schedule. Ours is fed at 10 p.m. and ready at 5 a.m., risen well past the rubber band. We built the whole day around that.

Nothing here is shipped in. Butter is cultured, flour is milled in small batches, and the limes are Key limes because anything else is just a green tart.

We’re a small shop. If you have a question about an order, you’ll talk to the person who baked it.

48 hfermentation for every boule

27layers in the croissant

1stone-deck oven

0preservatives, ever

04

Two minutes from the Pier.

Walk, paddle in, or park once and forget the car. We’ll have a bag waiting.

Open now · until 1 p.m. (239) 555-0142

100 Example Dock Rd
Naples, FL 34102

Example address, not a real location

Call Open in Maps

MonClosed
Tue5:30 a.m.–1 p.m.
Wed5:30 a.m.–1 p.m.
Thu5:30 a.m.–1 p.m.
Fri5:30 a.m.–1 p.m.
Sat5:30 a.m.–1 p.m.
Sun5:30 a.m.–1 p.m.

05

Questions from the counter

The ones we answer forty times a week.

01Can I pre-order?

Yes. Use the slip above or send a WhatsApp message. We hold bags until 11 a.m.; after that the bread goes back on the shelf for the next person.

02Do you make custom cakes?

Layer cakes need 72 hours. Tell us the flavor, how many people and the date. We’ll reply with a price the same day.

03Do you have gluten-free options?

One: an almond-and-orange cake, baked to order. Be aware the kitchen is full of wheat flour, so it isn’t safe for celiac.

04Where do I park?

There is street parking on the block and a public lot at the Pier, about two minutes on foot. Bikes can lean on the rail by the door.

05Are dogs welcome?

On the patio, yes. We keep a water bowl out and a biscuit jar by the till.

06Why do you sell out?

We only bake what we can sell warm. When the tide table is done, it’s done. Pre-ordering is the only guarantee.

06

Baker’s log

Short notes from the early shift.

Oct 3, 2026

Why we bake by the tide

Summer in Naples is fast: a starter that needs eight hours in January needs…

Read +

Summer in Naples is fast: a starter that needs eight hours in January needs five in August. So the bake schedule moves with the season. Nothing mystical about it, it’s warm water and patience. The tide table on the wall is just the honest version of that schedule.

Sep 21, 2026

Key limes, the only kind

Key limes are small, seedy and sour in a way regular limes aren’t. They’re…

Read +

Key limes are small, seedy and sour in a way regular limes aren’t. They’re also a pain to juice, which is why most tarts use the bottle. We squeeze about 300 a week. The graham crust is salted, the filling is barely set, and it’s best on day one.

Sep 9, 2026

Keeping a boule crisp in the humidity

Paper bag, never plastic. Cut side down on the board. To revive a loaf, run…

Read +

Paper bag, never plastic. Cut side down on the board. To revive a loaf, run it under the tap for two seconds and bake it at 400°F for eight minutes. Crust comes back, crumb stays soft. Works even in August.

Out of the oven at 5:30. Gone by noon.

Today’s tide table

Sea-salt sourdough boule

Butter croissantBest seller

Key lime morning bun

Guava & cheese pastelito

Cardamom knot

Rosemary focaccia

Seeded rye loaf

Key lime tartLast out

Layer cakes

Boat-day box

Office box

Fresh off the peel

It started as a jar.

Two minutes from the Pier.

Pack me a bag

Questions from the counter

Baker’s log

Why we bake by the tide

Key limes, the only kind

Keeping a boule crisp in the humidity