Up All Night Bakery has been a dream of Jonathan Highfield’s for many years now and he was able to start his small bakery in October of 2019. Jonathan has over 26 years of kitchen experience and over 23 of those years has been as a professional baker and pastry chef.
BAKED FRESH DAILY
We use only high-quality ingredients in making all of our pastries and breads from scratch and by hand every week. The croissants are a three-day process, and true labors of love. All the formulas and techniques have taken many years to perfect and we love providing high quality baked goods to the Richmond community.
Our oven was hand built by Hearth and Timber in Massachusetts. It sits on a trailer and can be moved from place to place. It weighs 7,000 pounds, takes about 80-100 pounds of firewood and 6 hours for a full burn. We then spread the coals and shut the doors and close the damper way down to allow all that heat to absorb into the masonry. By morning, it is nothing but ash. We sweep it out and bake using the residual heat. We can bake around 100-150 loaves of bread over the course of 1-2 hours (depending on size of the loaves and heat of the oven). We love our oven and enjoy handcrafting sourdough breads, baguettes, flatbreads, roasting vegetables and even making pizza. Breads start coming out of the oven around 9 am, so come by later in the day for some freshly baked loaves.