Allez Bakery

Founded 2017 by Tom McKenna (SCPA grad, New England Culinary Institute). Alum of Slim's, Blue Oven Bakery, Dutch's Larder. Patrick Hague joined as co-owner in 2019. Named "Allez" (French for "go")—encouragement from friends to stop riding bikes and start baking. Sourdough focus: 95% of doughs ferment 3+ days. Hand-laminated pastries. Flour from Grands Moulins de Paris and Central Milling (Petaluma). Named one of best bakeries in U.S. by Food & Wine (2020, 2022). Expanded to full café February 2024 with sandwiches, salads, evening bar service. Wholesale to Thunderdome, Jose Salazar restaurants, Sleepy Bee. Hyde Park Farmers Market staple.