From Lino

From Lino trying to fill the world with good spirits one baked good at a time.

FRIDAY 5/29/2026A slight shift in the day so, we will need to close at 1p.Thanks for understanding!
05/29/2026

FRIDAY 5/29/2026

A slight shift in the day so, we will need to close at 1p.

Thanks for understanding!

The moment we’ve all been waiting for!!!🍓 It’s here for a good time but, not for a long time. Fresa szn is short + sweet...
05/27/2026

The moment we’ve all been waiting for!!!

🍓 It’s here for a good time but, not for a long time. Fresa szn is short + sweet and we’ve got a cute lil’ strawberry offering this week ✨

Sourdough Danishes will be topped with Arroz con Leche de Coco, sliced local + organically grown strawberries and a light brushing of Pandan syrup for added depth of flavor.

See you soon!

⏰ HORAS ⏰
Thursdays + Fridays: 8a - 2p
Saturdays: 9a - 2p

Our Pana Madre (stiff starter) hasn’t been where we needed it to be in the past few weeks, which meant going back to the...
05/23/2026

Our Pana Madre (stiff starter) hasn’t been where we needed it to be in the past few weeks, which meant going back to the textbooks, breaking things down, and really understanding what went wrong.

Sourdough viennoiserie is a living system that isn’t very forgiving. It demands precision in the feed schedule, in timing, in the environment it’s fermenting in. All in service of strengthening the yeast while keeping the lactobacillus (acidity) in its place.

The way I explained it to the team: the yeast population in our pana madre are the indigenous ones. They are the foundation, the life force, the ones responsible for the lift, structure, and performance of our final product. The lactobacillus acid (LaB), is the colonizer. If we miss the mark on our feeds or, something minor affects our typical feed schedule, LaB takes over the environment and shifts the balance in a way that works against us.

… and thats exactly what we’ve been seeing lately. Sooooo, this week we got to work: strippin’ the process back, rebuilding our pana madre baddie, feeding it with intention, creating solid conditions for the yeast to reclaim its role and reestablish balance in the system.

For our croissants we want yeast strength, not strong acidity. We want a yeast culture that can perform to the best of its ability!

What we do here is a true science, daily. We’re always learning and tightening up our techniques. Honestly, it is hella badass. Toot toot to our fire-ass bake squad!

Send some good juju that our yeast culture reclaims its space in the Pana Madre within the coming weeks 🙏🏿🙏🏾🙏🏽🙏🏼🙏🏻🙏

♥️ Melanie

🪴 This week en la Panadería 🪴We’ve got a veggie & herb plant sale taking place out front featuring Emmaus farmers & !!!...
05/21/2026

🪴 This week en la Panadería 🪴

We’ve got a veggie & herb plant sale taking place out front featuring Emmaus farmers & !!!

See you soon ✨

This week’s end may be the last weekend of our Savory Pancito Sobao topped with:Ramp Queso CremaSmokey BatataRamp Wasaka...
05/14/2026

This week’s end may be the last weekend of our Savory Pancito Sobao topped with:
Ramp Queso Crema
Smokey Batata
Ramp Wasakaka
Freshly Grated Parmgarden.llc pickled sweet drop peppers (which we also sell en el Colmadito 😉)

Come and git it! In the case by 11am.

⏰ HOURS ⏰
Thursday + Friday 8a - 2p or sell out
Saturday 9a - 2p or sell out

Being a mother has shifted my sense of self in more ways than one. It has strengthened my being and deepened my perspect...
05/07/2026

Being a mother has shifted my sense of self in more ways than one. It has strengthened my being and deepened my perspective on this human experience; how I show up in the world, the lessons I leave behind for my little, the habits I nurture in a growing human.

Mothers are the truest warriors! Carrying so much, yet remaining the strength + the root of the spirits they raise and inspire. To all the nurturers out there: you are powerful, worthy, and deserving of everything you desire.

This Friday & Saturday, we’re offering something special for the Mamis, inspired by my own:
Sourdough Danish topped with burnt caramel chantilly, arroz con leche flan, almond crumble, and mint from mi jardín.

Love up on the mommas/momma figures in your life . We deserve to be celebrated!

- Melanie

NEXT SATURDAY, 5/16 @ 11am, Armani will be joining us en la Panadería, setting the musical energy while y’all patiently ...
05/07/2026

NEXT SATURDAY, 5/16 @ 11am, Armani will be joining us en la Panadería, setting the musical energy while y’all patiently wait for your goodies ✨

Armani is a Lehigh Valley based creative blending house, club, hardgroove and everything in between into bouncy, rhythmic sets. He is the founder of .studio, a local design studio specializing in art direction, branding and graphic design. Armani also curates monthly playlists and is looking to start his own radio series this summer, under the studio, titled “Sense Of. Radio” ✨

Our Panadería is cozy but, weather permitting, we will have plenty of seats set up en el patio for you to chill.

Come show Armani some love and, stay a while ✨

05/02/2026

When the fist bite of the new Vegan Sweet Baked Pastelito hits ✨

Thursday, April 30th 2026.We are opening up at 9a and closing at 1p. It’s sick season so, stay safe out there! We are a ...
04/30/2026

Thursday, April 30th 2026.

We are opening up at 9a and closing at 1p. It’s sick season so, stay safe out there! We are a two-person team today so, two things we expect: patience and grace. Nothing else is allowed in the building 😂, we don’t have the energy to entertain it.

See you soon ✨

Forced Rhubarb is one of the first signs of the season shifting!Grown in darkness, it draws from the energy stored in it...
04/27/2026

Forced Rhubarb is one of the first signs of the season shifting!

Grown in darkness, it draws from the energy stored in its roots, giving it a softer texture and a gentler, sweeter flavor than the Rhubarb that comes later in Spring. It doesn’t last very long, which makes it feel even more special when it arrives.

This week, we’re making a Sourdough Danish topped with Arroz con Leche de Coco, finished with Forced Rhubarb poached in a syrup of local Ginger (.garden.llc), Cardamom, and Star Anise + a lil sprinkle of a Salted Almond Crumble for good measure. Que ricuraaaa!

🌸 OUR HOURS 🌸
Thursdays + Fridays: 8a - 2p or sellout
Saturdays: 9a - 2p or sellout

Nos vemos pronto ✨

Address

802 Spring Street
Bethlehem, PA
18018

Opening Hours

Thursday 8am - 2pm
Friday 8am - 2pm
Saturday 8am - 1am

Website

http://www.fromlino.com/

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