Born in Utah, Natalia Meijome spent a large portion of her childhood in her father’s original hometown of Buenos Aires. She created this most unusual bakery as an homage to the Argentine panaderías she loved as a child. In lieu of a full-scale shop, however, Meijome opted for a much more diminutive format. Locals in the area know to go early to this self-service bakery with a view of Mt. Monadnock in order to snag the best pastries.

Every Saturday morning, Meijome stocks her Tiny Bread Box in rural Vermont with goodies such as palmeritas (laminated pastries covered in caramelized sugar), maple bacon cheddar biscuits, and alfajores maicena (tender sandwich cookies filled with dulce de leche). Offerings vary daily, but tend to lean heavily on a sourdough starter for extra flavor. For her milk bread loaf and individually portioned cinnamon rolls, Meijome uses tangzhong, a flour-water roux often used by East Asian bakeries to produce an exceptionally tender crumb. 

To order, customers simply need to scan a QR code and pay with a credit or debit card. Tiny Bread Box partially operates on the honor system, which inhabitants in this small New England community have always respected.