NINTH STREET BAKERY
Proudly serving organic baked goods to Durham, Chapel Hill, Raleigh, and Greensboro since 1981.
Quick Links
Bakery Hours: Mon-Sat 8am-5pm, Sunday 9am-5pm.
Check out our online store or
call 919.688.5606 to place your order for curbside pickup or takeout. We also have gift cards!
Join our email listserv here
MENU
BREAD
A hearty loaf filled with oats, slightly sweetened by blackstrap molasses and raw wildflower honey.
One of our most popular breads, this bread contains seven grains plus sesame seeds and poppy seeds.
Our most popular bread, this bread contains sunflower, flax, and sesame seeds as well as a touch of honey and wholegrain organic wheat flour.
A rich toasting loaf or anytime bread, we don't skimp on the toasted sunflower seeds, and it contains wholegrain organic wheat flour.
With a starter culture that slowly grows more sour over the course of a week, the natural sweet and sour flavors of this bread will delight your palate.
A sandwich or toasting sliced loaf that is rich with honey and molasses. Contains in our opinion the best wheat - organic wholegrain wheat from Lindley Mills in Graham, NC.
A favorite on Friday nights, or Saturday or Sunday mornings for French Toast. Light in texture, with the slight sweetness of wildflower honey. Dairy free.
Our most hearty and nutritious bread, flavored with cooked wheatberry, and leavened with all-natural starter.
Possibly our proudest achievement, the moist chocolatey swirl in this rectangular challah loaf is the best, enjoyed by kids of all ages. Secret word to the wise is to make Chocolate Babka French Toast - a brunchtime game-changer!
French country bread leavened with a traditional yeast culture (vegan)
Portuguese Cornbread
Made with whole-grain wheat flour, toasted wheat germ, and extra virgin olive oil (vegan)
Leavened only by a traditional yeast culture (levain), French country bread develops flavor over a long, slow rise (vegan)
Sweet & Sour Rye, sweetened with molasses and orange oil and perfumed with fennel, anise, and coriander (vegan)
PASTRY
Flaky croissant pastry wrapped around sweet almond paste and rolled in toasted almonds
Buttery scone mixed with savory asiago cheese
Vegan flaky pastry filled with a savory chickpea curry
Fudgy and decadent, these gluten free cookies are made for chocolate lovers
Light and fluffy cake basted with coconut milk and topped with coconut frosting
Flaky croissant pastry tied in a knot and dusted with cinnamon sugar
Classic and served by the slice
Creamy vanilla frosting sandwiched between two chewy oatmeal raisin cookies
Creamy vanilla frosting sandwiched between two spongey chocolate cakes
Eastern European biscotti studded with high quality chocolate chips
A hearty trail bar of a cookie featuring brown sugar, oats, raisins, natural unprocessed raw peanut butter. A good prelude to hiking the AT or a walk along the Eno River.
A flaky French-inspired delicacy. Contains real butter and made by hand with great care.
Filled with juicy cranberries, this scone provides the sustenance you need to get the morning going right. Toasted, with butter or jam, it's perfection.
The favorite of news editors and students alike, this muffin is not too sweet and contains walnuts.
Everyone's fan favorite, filled with juicy tart blueberries.
One of our most popular pastries going back to the 1990's. Loved by kids and adults alike.
A new cookie that is vegan and gluten free. Extremely moist with just a touch of sugar added (the sweetness comes from the bananas - think chocolate chip banana ball). Contains nuts (almonds).
This cookie has a diehard following at our Downtown store and nearly always sells out. With the right mix of soft, chewy, crunchy around the edges, hearty (from the PB), and sweet, the gourmet Guittard chocolate chips will have you wondering where that cookie went so quickly, and thank goodness I ordered three.
A "healthy" cookie packed with oats, raisins, and walnuts, this is a trail bar in cookie form. Slightly sweet.
A traditional Italian biscotti, twice-toasted, ready for dunking.
A traditional Italian biscotti, chocolatey, twice-toasted, ready for dunking.
A traditional Italian biscotti, twice-toasted, ready for dunking.
We have been making this granola since forever and with so many seeds and hazelnuts and just the slightest touch of honey, it is an amazing way to start any busy day. Ingredients: Rolled oats, Sunflower seeds, Raisins, Hazelnuts, Honey, Water, Oil, Sesame Seeds, Flax Seeds, Wheat Bran, Coconut, Molasses, Salt.
A large coconut macraroon that is moist and delicious.
With a sweet coconut bottom, this brownie is a decadent treat.
Double chocolate means decadence and chocolate intensity. Dotted with walnuts for crunch and flavor.
A traditional chocolate chip cookie, large in size, moist in the center, crunchy on the edges. Perfect with milk or coffee in the afternoon or post-dinnertime.
A popular vegan and gluten-free treat. Contains oats.
One of our most popular items, this traditional cinnamon buns is flakey, not too soft though you can stick it in a toaster oven or microwave for gooey over-the-top goodness.
A go-to cookie for kids or adults alike, this simple butter cookie with a sprinkling of cinnamon delights the palate and leaves you reaching for another.
Traditional flakey danish with a sweet cheese filling.
These cookies sold in a tin are a great gift for any office or other occasion. The cookies are small and bite-sized and completely delectably buttery and crunchy.
Our gingersnaps have been rolled out for decades to throngs of faithful fans of the wafer-thin, crunchy bite with a bit of buttery sweet goodness and the slightly acidity of a drop of blackstrap molasses.
A flakey pastry with a chocolate-nut filling.
LUNCH
ROTATING - CALL US OR CHECK FACEBOOK TO SEE WHAT WE HAVE TODAY
Melty cheese, sautéed peppers & onions, kale, red pepper pesto on grilled Country Bread
Spicy chicken tinga, crema and melty cheese on a soft baguette
House roasted turkey, sautéed peppers, melty cheese and avocado on a soft baguette
MERCH
$24
$24
$24
$24
$24
$24
$15
$24
$24
$24
COMPANY HISTORY
Ninth Street Bakery opened in the spring of 1981 as a retail bakery/cafe. The bakery was originally founded by: George and Frank Ferrell, two brothers; Maureen Ferrell, Frank's wife; and Michael Mooney, Maureen's brother. Frank and George were fresh from a stint baking at the Tassajara Zen Center with monk Ed Espe Brown. They brought with them recipes for wholegrain goodness and a mind for doing good works in Durham. Known by many for its seeded sliced pan loaves, NSB now has crusty artisan bread products that burst with the flavors of natural levain, and flaky pastries that slow rise to perfection. Since 1981, the Bakeries physical location and image has changed in accordance with its shift in focus from retail to wholesale. NSB first planted its roots on Ninth Street as a small café where Dain’s Bar is now. These early days were very successful, and as the business grew, so did its menu and reputation. In the '80's, the bakery was the dominant player in the organic/healthy cafe/ bakery market segment. In 1989, after outgrowing its original location, the cafe moved to a different spot on Ninth Street (where Elmo’s currently operates), separate from the bakery plant, and became a full-scale restaurant—serving everything from soup and salad to coffee and dinner entrees and desserts. In 1992, Ninth Street opened a bakery plant in Downtown Durham where it continues to operate along with its café. In 1996, the owners decided the restaurant portion of the business had become too time consuming and stressful, and they closed the restaurant. Elmo's Diner bought the site and operates there today. In addition to the Ninth Street site, NSB had also developed satellite cafes in Raleigh and Chapel Hill that, although fairly successful, were eventually closed.
For the first 10 years of operation, NSB dominated the organic/whole grain bread market. Sales consistently increased from year to year. In fact, in 1992 the bakery relocated its production plant to downtown Durham in order to accommodate the increased demand. Along with the wholesale operation, a small retail take-out was opened in the front of the plant, selling primarily coffee and fresh pastries and cookies. Over time, that retail has grown into a cafe with seating, selling the original items as well as sandwiches, salads, curries, chili, and soups.
In Fall of 2013, Ari Berenbaum, an ex-Ninth Street baker and production manager (2009-2011), bought Ninth Street Bakery from the Ferrells (as well as Ray Jones, then a general manager and owner), who were looking to retire and were seeking someone who would keep the name and business intact. NSB sits at Five Points in Durham, an anchor business in an ever-changing city. We have a full service café, as well as a robust wholesale program that covers the Triad from Greensboro to Raleigh, Durham to Chapel Hill and Carrboro.
WHO IS ARI?
Prior to Ninth Street, Ari wrote fiction and worked in a corporate bookstore before doing a requisite stint as a graduate student at UNC.
Previously, he was a home baker who attempted fifteen goes at the perfect blueberry pie (which could be found on Cape Cod and uses wild Maine blueberries). After training as a baker at Ninth Street, he started a sliding-scale baking business where anyone could purchase bread and pastries regardless of their means.
Since taking over Ninth Street Bakery in Fall of 2013, Ari has been modernizing recipes, improving quality, adding bread selections, and generally being inspired by all the new movements in both baking and the culinary arts. As a business owner, he cares about the Durham and Triangle communities, and hosts charitable events as well as sliding-scale classes at the Bakery on a regular basis.
BREAKFAST
Continental Breakfast
An assortment of our freshly baked muffins, scones, croissants and danish. Coffee Service, juice and water.
Per Person $8.50
Rustic Pastries
Includes muffins, scones, croissants and danish.
Per Person $5.00
Coffee Service
Our Regular or Decaf Ninth Street Bakery-roasted coffee served with cream and sweeteners. Cups, stirrers and napkins included.
Per Airpot (Serves 12) $19.95
LUNCH
Sandwich Kits
Includes full-size sandwich, chips and a pickle. Vegetarian and vegan options available
Per person $10.45
Add a cookie $11.95
Add a bottled drink $12.45
For both $13.95
EXTRAS
Fresh Fruit Tray
Sliced seasonal fruit.
Small (10-12 ppl) - $42.95, Large (20 ppl) - $78.00
Cookie Tray (Serves 12)
An assortment of Chocolate Chip, Oatmeal Raisin, Double Chocolate, Peanut Butter Chocolate Chip and Cinnamon Sugar cookies.
$24.95
Brownie Tray (Serves 12)
This tray is full of thick fudgy melt in your mouth brownies with walnuts. Can substitute plain, coconut, or chocolate chip bottom brownies.
$34.95
Bottled Drinks
Soda, water, or juice.
$2.45
WHOLESALE
At Ninth Street we supply both to restaurants/cafes and the public, providing fine bakery products to many of the businesses in the Triangle area. If you are interested in talking to us further about what we can do for you and your business, then please email your request to info@ninthstbakery.com.
CAKES
PRICING
Cupcakes
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6
SERVES 6
$39.95
10 SERVES 20
$59.95
14 SERVES 40
$74.95
Full sheet SERVES 80
$105.95
All Cakes Must Be Ordered Minimum 72 Hours in Advance of Pickup and are subject to availability
AVAILABLE STYLES
Vegan Banana Chocolate Chunk Cake Also available Gluten-Free
Vegan Pumpkin Maple Walnut Cake Also available Gluten-Free
Carrot Cake with Cream Cheese Frosting Also available Gluten-Free
Southern Coconut Cake
Poppyseed Cake with Cream Cheese Frosting
Toasted Almond Cake
Yellow Cake
Chocolate Blackout Cake with Chocolate Ganache Frosting
SCRAPBOOK
CRUNCHY
SINCE
1981
CONTACT
STORE HOURS
MON-SAT 8AM - 5PM
SUN 9AM - 5PM
STORE LOCATION
136 East Chapel Hill Street Durham, NC 27701
Look for the big wheatgrass mural above the Bakery in Five Points
PARKING
The Bakery has 18 first-come first-served dedicated short-term parking spots directly in front
On-street parking and deck parking can also be found in Downtown
LOCAL FARMER'S MARKETS
CONNECT
WORK WITH US
Ninth Street Bakery is always looking for talented staff who are interested in baking and the culinary arts. We hire bread bakers, pastry chefs, prep cooks, line cooks, as well as front of house staff. Please submit your resume and brief introduction to info@ninthstbakery.com.