Our Story

Our Story


Seven Stars Bakery, a family owned and operated business, opened in 2001 on Hope Street on the East Side of Providence. We started with a simple mission: Bake great stuff and treat customers like guests in our home. And we continue to do just that!

We opened our second cafe in 2007 on Broadway on the West Side of Providence and our third in 2009 on Newman Ave in the Rumford section of East Providence (in the former site of the Rumford Baking Powder factory!). In 2019, we added a cafe on Reservoir Ave in Cranston and will be opening another on Point Street in the Jewelry District of Providence in fall, 2020. Each location is unique but all share that Seven Stars feeling of community and offer the same delicious breads, pastries, and coffee. We are obsessed with quality – in every item we bake, every coffee we pour and in every interaction with our customers.

We are currently an amazing, dedicated, hard working team of over 120. Whether a baker who works through the night, a delivery driver who makes sure the bread rack is full each morning or a barista who makes the best latte around, we are passionate about what we do – and it shows!

Thank you to our customers who allow us to do what we love to do each day!

In March 2020, Food Network named Seven Stars as one of the Best Bread Bakeries in America!


The Best Bread Bakeries in America | March 2020

From standout sourdough to rustic rye to crackly baguettes, here’s where to score loaves from the best bread bakeries from coast to coast.

Seven Stars Bakery (Providence, Rhode Island)

Since Seven Stars Bakery opened in Providence in 2001, its mission has been simple: Bake great stuff. For head baker Sarah Williams, that means using flavorful, freshly milled flour. Since 2015, all flours are stone milled in-house from grains sourced from Maine Grains, including Glenn (a hard-red spring wheat), rye, spelt and oats — to the tune of 2,500 pounds of flour a week. Additionally, Williams opts not to sift any of the bran off the whole grain flour, yielding flours that are 100% whole grain. Each loaf of bread starts with over 50% freshly milled whole wheat flour and/or a 100% whole rye starter, before undergoing a slow fermentation process. It takes three days for a loaf to reach the bakery shelf, and those slow fermenting starters are what imbue the breads with deep flavor and a hint of natural sweetness, not to mention superior texture and a longer shelf life. Try the signature country bread, a rustic, savory sourdough made from a blend of Glenn and rye flours that has a balanced buttery-earthy-tangy flavor profile. In addition to its Providence outposts, Seven Stars also counts locations in Cranston and Pawtucket, and supplies bread to dozens of local restaurants and Rhode Island universities such as Johnson & Wales and Brown.