Artisan Breads
Levain, whole wheat, rye, and seasonal varieties — each loaf fermented 24 hours for depth of flavor and a crust that sings.
Little Rock's Artisan Bakery & Market
From Our Oven
to Your Table —
Every Day, Fresh.
Handcrafted sourdough, viennoiserie, and curated pantry staples from a kitchen rooted in tradition. Every loaf, every pastry, every jar tells a story of care.
Artisan Baked Daily
Local Ingredients
Family Owned
What We Offer
From the Bakery & Pantry
Every item is made with intention — from our wood-fired sourdough to our curated selection of olive oils, preserves, and specialty goods.
Viennoiserie & Pastries
Butter croissants, pain au chocolat, danishes, and tarts — laminated by hand each morning before the first customer walks in.
Specialty Groceries
Small-batch olive oils, aged balsamics, artisan cheeses, imported preserves, and pantry essentials you won't find in a supermarket.
Custom Cakes & Orders
Birthdays, celebrations, or simply because — we craft custom cakes and specialty orders with the same care we give everything we bake.
Our Story
Baked With Purpose
in the Heart of
Little Rock
Zu Casa was born from a simple conviction: that the best food comes from the best ingredients, the patience to let them do their work, and the hands that care enough to do it right.
Our bakers arrive before dawn. Our dough is fermented slowly. Our oven is fired with consistency, not convenience. And every product that leaves our kitchen carries the same standard — one we'd be proud to set on our own table.
Whether you're picking up a single loaf for Sunday dinner or stocking your pantry for the season, we invite you to taste the difference that dedication makes.
24h
Minimum Fermentation
100%
From Scratch
Daily
Fresh Baked
The Craft
How We Work
Every step in our process is deliberate — because shortcuts never produced anything worth remembering.
01
Sourcing
We partner with local millers and regional farms for flour, dairy, and produce. Imported ingredients are chosen for provenance, not convenience.
02
Fermentation
Our sourdough starters are fed daily. Dough rests for a minimum of 24 hours, developing flavor and structure that no accelerator can replicate.
03
Shaping & Proofing
Each loaf is shaped by hand. Proofing times are guided by temperature and humidity — never by the clock alone.
04
Baking & Cooling
Our deck oven reaches the right temperature at the right time. Bread is cooled completely before slicing — a step most skip, but one we never will.
Visit Us
Come Taste
the Difference
Address
5315 W 65th St
Little Rock, AR 72209
Phone
Hours
Mon – Sat: 7:00 AM – 4:00 PM
Sunday: 8:00 AM – 2:00 PM
