We bake the way the oven teaches us — slowly, with purpose, and never in a rush.

Baskin Reed C MD started with a simple idea: bake bread the right way, stock a grocery with things you'd actually want to eat, and treat every customer like a neighbor.

That means long fermentation for our sourdough, real butter in our pastries, and pantry items we'd serve our own families. No shortcuts, no fillers, no rush.

Located on Union Avenue in Memphis, we've become a part of the neighborhood — the place you come to for Sunday morning bread, a last-minute cake, or ingredients that make weeknight cooking feel special.