From our oven
to your table
every sunrise.

Breakfast at Lily's started as a weekend stall at the Satellite Beach farmers market — a folding table, a cast-iron skillet, and a sourdough starter named after the founder's grandmother.

Ten years later, that starter is still going strong. We've outgrown the folding table, but we haven't outgrown the principle: if it doesn't come from scratch, we don't serve it.

Every morning at 4 AM, our bakers begin. Every pastry is hand-rolled. Every batch of bread is weighed, scored, and turned by hand. We source eggs from nearby pastures and coffee from roasters down the coast because the ingredients matter as much as the technique.