Dallas’ newest bakery, The Bread Club, opened Monday, March 9, in Uptown. The concept was created by Southern California brothers Brandon and Henry Cohanim, founders of the Feels Like Home restaurant group, which also brought Dallas dining hotspots Namo, Mamani and Bar Colette.

Hannah Lockyer, a social media intern for The Bread Club and a senior finance student at SMU, described the concept as more than just a bakery. Rather, it “brings bread culture to Dallas,” Lockyer said. She also noted the difficulty of finding a go-to sandwich and bread spot while living in the Dallas-Fort Worth area.

The intention behind the bakery is to fill a gap that the Cohanim brothers felt existed in the city. So far, they appear to be succeeding. The Bread Club has quickly gained popularity, drawing long lines on weekend mornings and attention from Dallas-based influencers, including local food guide Chris James Kahle.

When asked about the most popular item, “it’s really hard to say because everything sells out every day,” Lockyer said. She added that the Chocolate “B” Croissant — a chocolate croissant shaped like the bakery’s sideways “B” logo — is likely a top seller.

Lockyer also said the flour used in every baked good is milled in-house, an uncommon practice in today’s bakeries. This detail contributes to The Bread Club’s distinctiveness. While I cannot definitively say I can taste freshly milled flour, it was evident in the texture and flavor of the items I tried.

The bakery is located in the Quad, a newly developed mixed-use space in Uptown designed to create a walkable, community-centered environment with restaurants, retail and outdoor gathering areas. When I arrived, the setting felt like a small-town square, with a pathway leading from the street past surrounding storefronts and into a central courtyard.

The buzz of customers enjoying outdoor seating drew me in. At 10:15 a.m. on a Thursday, I was pleasantly surprised to find only a short line — a contrast to the much longer waits typical on weekend mornings.

While waiting, I passed an assortment of eclectic kitchen products, including algae cooking oil, bright green tarragon Dijon mustard and spicy mango premium ketchup. At the counter, I was met with an artistic pastry display. Initially, I was skeptical — in my experience, some bakeries prioritize appearance over flavor. However, I was proven wrong.

My order included the sausage roll, the kouign-amann and a berry matcha latte. The sausage roll, $12, was cheesy and flavorful. The croissant dough surrounding the sausage was soft and fresh-tasting without being overly crumbly or flaky. It was an easy, satisfying savory option that I would order again. The kouign-amann, $7, was light and airy with a balanced sweetness.

Despite its delicate, layered structure, it was not overwhelmingly buttery like a traditional croissant. Like the sausage roll, it tasted freshly made. The berry matcha latte, $7, was refreshing and well-balanced. After recently returning from a trip to Japan, I was skeptical that matcha in Dallas would meet my expectations. However, this version exceeded them. The berry flavor at the bottom of the cup tasted natural and added just the right amount of sweetness. It was topped with vanilla bean cold foam, rounding out the drink.

The Bread Club represents a promising addition to Dallas’ growing food scene and a step toward more community-oriented spaces. As the Feels Like Home group continues to expand, The Bread Club stands out as a concept that blends quality, atmosphere and demand — with lines that suggest it is only just getting started.