Fornax Bread Company | Our Story
Named for the goddess of the ovens
Named after the Roman goddess of the ovens, Fornax has been baking from scratch in Roslindale Village since 1997 — wholesome ingredients, no preservatives, no shortcuts.
How we got here
Kimberly and Chris were a young couple who had just moved to Roslindale when they opened Fornax in 1997. The bakery was one of the first businesses to help bring Roslindale Village back to life.
The bread comes first
Every loaf is made with unbleached, unbromated flour, filtered water, and slow fermentation — building real flavor from the inside out. Boston Eater named Fornax among Greater Boston's best bread bakeries for good reason.
Something good at every hour
Croissants, scones, and Fazenda coffee greet the morning. By midday, hearty sandwiches on house-baked bread take center stage — and the afternoon pastry case is always worth a second look.
A neighborhood bakery, recognized
Named Roslindale Village Main Street's Business of the Year, Fornax has earned a place in Boston's finest restaurant kitchens — and in the pages of Boston Magazine, Boston Eater, and the Boston Globe.