Flour Water Salt Bread opens fourth Fairfield sourdough shop

Flour Water Salt Bread opens its fourth location in Fairfield this weekend, taking over the former Shearwater Coffee Bar space in the Brick Walk plaza. The family-owned bakery, which launched its first shop in Darien in 2018, expands a local footprint built around naturally leavened sourdough loaves and a roster of pastries.

The new shop centers on the bakery’s sourdough core: bagels, baguettes, sandwich loaves, whole wheat sourdough and a lineup of pastries that includes cinnamon rolls and cardamom rolls. Hours are set for Tuesday through Saturday, with the caveat that the counter stays open only until items sell out. That practice keeps product fresh but means popular items can disappear quickly on busy mornings.

This addition continues what has been a steady local growth path for the family-run brand. The Brick Walk plaza location replaces a small coffee operation and brings a hands-on artisanal baking presence to the strip—more than another retail storefront, it promises daily, flour-forward offerings for neighbors and commuters. For home bakers and sourdough fans, the shop offers a chance to sample different levain-driven textures and crumb structures without the time investment of an at-home bake.

Practically, expect targeted availability: get there early for morning pulls of baguettes and bagels, and plan on later visits for leftover pastry bargains if the day’s pace is slower. Because the shop operates on a sellout model, timing matters more than the day of week; Tuesday openings will feel different from Saturday rushes. If you’re shopping for a loaf to last through the week, the sandwich-style loaves and whole wheat sourdough are the most versatile for toasts, sandwiches and repurposed breadcrumbs.

The family-run nature of the business matters to neighborhood supporters who prefer small-scale production and traceable methods. The hands-on technique behind naturally leavened bread means flavor and shelf life are shaped by time and care rather than industrial shortcuts, and the new Fairfield site broadens access to that approach without a long trip to Darien.

The takeaway? If you want fresh, naturally leavened sourdough or a cardamom roll to start your day, treat the new Flour Water Salt Bread as a neighborhood stop worth waking up for. Our two cents? Go early, bring a tote, and enjoy supporting a local, family-run bakery that keeps sourdough at the center of its menu.