Baked before the sun's up.

One baker, one oven, one very small crew.

Dana Ferro started baking standing on a step stool in her grandmother's kitchen in Huntington, learning by feel long before she learned by recipe. After eight years in restaurant and bakery kitchens across the city, she came back to Long Island in 2019 looking for a storefront small enough to still mix every batch by hand.

"I wanted a bakery where you could still smell what day of the week it was."

Second Street Bakehouse opened in a converted hardware store two blocks from the harbor. The ovens are still loaded before dawn, the sourdough starter is older than the lease, and the case empties out most afternoons, which, Dana says, is exactly how a neighborhood bakery is supposed to work.