About Last Night is a neighborhood bakery and grocer on East 131st Street, committed to sourdoughs that rise slow, pastries that flake, and a pantry stocked with ingredients you won't find anywhere else in Cleveland.
100%
Sourdough
Daily
Fresh Baked
Local
Sourced
About Last Night opened its doors on East 131st Street with a simple belief: that Cleveland deserves a bakery where the bread is honest, the ingredients are intentional, and the grocery shelf carries things you actually recognize.
We ferment our sourdough for 48 hours because fast bread is forgettable bread. We source our flour, dairy, and produce from Ohio farms because transportation distance is a quality metric most bakers ignore. And we stock our grocery section with items we'd buy for our own kitchens — no fillers, no shortcuts, no surprises.
48 hrs
Minimum sourdough
fermentation
Ohio
All flour & dairy
from local farms
Every item in our bakery and grocery section is selected for one reason: it meets a standard we'd set for our own tables.
48-hour cold-fermented loaves with a crackling crust and open, tangy crumb. Made with locally milled Ohio flour and our own starter.
Croissants, danishes, and pain au chocolat made with French butter and folded to 81 layers. Baked every morning before dawn.
Rye, spelt, multigrain, and seeded loaves for those who want substance over spectacle. Dense, flavorful, genuinely nutritious.
Seasonal cakes, tartlets, and plated desserts made with real butter, local eggs, and fruit at peak ripeness. No artificial anything.
Small-batch olive oils, aged vinegars, imported salts, and specialty flours — the ingredients that elevate a meal from ordinary to memorable.
Seasonal vegetables, pasture-raised eggs, and farm dairy from Ohio producers we know by name. Rotating with the harvest calendar.
We don't rush fermentation. We don't substitute ingredients. We don't bake to a schedule — we bake to a standard. Here's what that looks like in practice.
Every flour mill, dairy farm, and produce supplier is visited and vetted. If we can't trace it back to its origin, it doesn't go on our shelf.
Our sourdough ferments for a minimum of 48 hours at low temperature. This develops flavor, improves digestibility, and creates the texture that shortcuts can never replicate.
We bake in small batches throughout the night and early morning. Everything that reaches our display case has been baked that same day — nothing day-old, nothing held over.
If something isn't right — a loaf that didn't rise, a pastry that didn't flake — we remake it. No questions, no hassle. That's the standard we set for ourselves.
We're located on East 131st Street in Cleveland — easy to find, easy to park, and always open when the ovens are firing.
Address
4209 E 131st St
Cleveland, OH 44105-6348
Phone
(216) 415-5008Hours
Monday – Saturday: 6:00 AM – 3:00 PM
Sunday: Closed
Questions about custom orders, catering, or wholesale? Reach out below.