Somerville Bread Company is coming to the Boston Public Market this fall

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The Somerville company whose humble start began at local farmer’s markets is now bringing its crusty and doughy artisan breads to America’s most local year-round food market.

The Boston Public Market has confirmed that Somerville Bread Company signed a lease as a new vendor at the market. Nick Robertson, owner of the local organic bread company, said the new Boston retail space is expected to open on October 17.

“I’m excited to come back to our roots in this market because this is kind of how Somerville Bread was derived, from a sort of grassroots level,” Robertson said. “We are able to really connect the people with our bread in a space like this, so I’m excited to move that to a bigger scale at the market.”

Customers will be able to buy the store’s regular goodies like potato garlic loaves, a cardamom pistachio loaf, bagels, sourdough country, german rye, brioche, a bacon load (on Saturdays only), and both sweet and savory bread puddings. He added the bakery’s “slow and cold” process of fermentation and baking takes three days from start to finish, needing a lot of “time, patience, and love with really great local ingredients.”

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Robertson said the company plans to do all the baking at their Somerville storefront, which opened in February on Medford Street, and will run fresh “bakes” to the market twice each day. The market space will also have a unique offering of its own: a stone mill to provide customers with fresh milled flour on the spot, a feat the bakery has not been able to do up until this point.

“Currently, we use organic flour that we get from a distributor, but once we get this German mill, we will be able to be milling our own flour to incorporate in some of our breads,” he said.

Upon opening, Somerville Bread Company, which will be located across from George Howell Coffee inside the market, will offer only its loaves and other specialty products, but Robertson said he hopes down the road they will also be able to enter the realm of prepared foods.

“Down the road, we would like to do some toasts with various toppings for the morning crowd,” Robertson said.