Townville, South Carolina

We bake with the
precision of a craft
and the patience of
a tradition.

Sourdough, laminated pastries, and curated pantry staples — each item made in small batches with ingredients we can name and sources we can visit.

Fresh sourdough loaves cooling on a wooden board beside a flour-dusted marble surface

Our story

Baked slowly.
Built honestly.

Right 60 started from a simple conviction: bread should taste like bread, not like compromise. We began in a small kitchen in Townville, learning the rhythm of wild yeast and the weight of a well-hydrated dough.

Today, we operate a full bakery and specialty grocer — still small-batch, still intentional. Every loaf carries a fermentation schedule we respect. Every pantry item meets a standard we'd put on our own table.

We source locally where we can and import only what we cannot find nearby. Nothing is rushed. Nothing is hidden.

What we make

From the oven
and the shelf

Round sourdough boule with a deeply scored crust

Sourdough

Our house starter, 24-hour cold ferment. Crusty exterior, open crumb, a tang that deepens with age.

Golden flaky croissants arranged on a linen cloth

Laminated Goods

Butter croissants, pain au chocolat, and seasonal fruit tarts — folded by hand each morning.

Sliced rustic sandwich bread on a cutting board

Sandwich Loaves

Soft-crumb, tender crust. Brioche, whole wheat, and our signature olive-and-thyme loaf.

Glass jars of preserves, grains, and dried goods on a wooden shelf

Pantry Staples

Small-batch preserves, house-milled flours, imported olive oils, and specialty ingredients we'd recommend to anyone.

Our method

Time is the
primary ingredient

Select

We choose flour, fat, and fruit by origin and season — not by convenience. Local mills, single-estate oils, and produce we can trace back to the grower.

Build

Doughs are mixed by weight, autolyzed, and folded on schedule. Laminated doughs rest between folds. Nothing is forced ahead of its natural timeline.

Ferment

Cold fermentation develops flavor and structure. Our sourdoughs rest 18 to 36 hours. Shorter schedules are reserved for items that don't need them.

Bake

Deck ovens, stone floors, steam injection. Each batch is shaped, proofed, scored, and baked by hand — then cooled before it ever touches a package.

Visit us

Come bake
with us

Address

132 Jones Hill Rd
Townville, SC 29689

Hours

Tue – Fri: 7:00 AM – 3:00 PM
Saturday: 7:00 AM – 2:00 PM
Sun – Mon: Closed

Warm interior of the Right 60 bakery with wooden display cases and natural light

Get in touch

We'd love to
hear from you

Whether you have a question about our products, want to place a special order, or simply want to say hello — reach out below and we'll respond within one business day.

Or call us directly at (763) 425-5386

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