Cornerstone Bread Company

Between the honey oat, whole wheat, sourdough and Asiago, I don’t know which is my favorite!

Zero taste baguettes, if this is their attempt at French bread it is definitely not correct. More like a long loaf of soup bread.

I have been waiting to check this place out, because I love supporting local businesses and hidden gems in particular!
I’m hoping this place sticks around, and I’m reviewing it in the hopes that it will!
5 things that may get you in the door of Cornerstone Bakery:
–Delicious fresh made bread, cookies, etc. with simple (i.e. Recognizable & pronounceable) ingredients at fair prices!
–Half price loaves of bread on Mondays! (Got a $ 5 loaf of whole wheat for $ 2.50!)
–Incredibly convenient location (on Meridian 8 blocks north of circle)
–BOGO coupons in Urban Times
–Want something they don’t sell regularly? (i.e. Whole grain baguettes instead of white) Just call that morning & they can bake it by closing time! (Baker told me that tip this morning!)
A few things to keep in mind when you visit (as I know you will after reading this review!) :
— They keep fairly standard hours (9 – 6 M-​F)
— There is free parking in the lot right at the entrance, but street parking may be easer to navigate. The spots are right & angled funny.
Enjoy your baked goods! I’ve already dug into my whole wheat bread and it is heavenly!

I think I visited the Cornerstone Bread Company on the perfect day– National Breadmaker’s Day AND Unilocal’s Get Schooled Event on Breadmaking!
This is a new location for the bread company, formerly of the East side. They have a small storefront, directly across from the Indianapolis Central Library. They do have designated parking spaces, so no need to worry about finding a meter!
In the rear of the store, you will find the breadmaking area. Luis, the head breadmaker, and Cindy, the owner, process orders from 60+ restaurants in the metro Indy, Louisville, and Cincinnati areas. Some of their customers are Shapiros, Oceanaire, and Morton’s Steakhouse.
They make tons of different varieties of breads, in all shapes and sizes. At the Unilocal event, we sampled the Potato Rosemary, Asiago, Cinnamon Swirl, and French Baguette. Luis also walked us through how to make Cherry Danishes, French Baguettes, and hamburger buns. Those of us that made danishes even got to eat them!
They also took us on a tour of the breadmaking process, and we got an idea for the flow of a typical work day… They start at 11AM, process the previous day’s orders, make the dough (always fresh– nothing is reused), bake and cool the bread, pack and ship out around 5 PM.
Such a cool glimpse into the world of breadmaking. As Cindy says of Luis, «There’s no dough I don’t know!»