Field & Fire
435 Ionia Ave SW, Grand Rapids, MI, 49503
Field & Fire Menu
Sorry, We are updating this restaurant menu details.
Visit below restaurant in Grand Rapids for healthy meals suggestion.
Visit below restaurant in Grand Rapids for healthy meals suggestion.
Visit below restaurant in Grand Rapids for healthy meals suggestion.
Sorry, we don't have Q&A for this restaurant.
Sorry, No Coupons available for this restaurant.
-
Address :
435 Ionia Ave SW
Grand Rapids, MI, 49503 - Phone (616) 551-3491
- Website https://www.fieldandfire.com
- Click To Get Directions
Opening Hours
- Mon :9:00 am - 7:00pm
Specialities
- Delivery : No
Accepts Credit Cards : Yes
Parking : Street, Private Lot
Bike Parking : Yes
Wheelchair Accessible : Yes
WE SERVE THE FOLLOWING STATES
Looky Weed - Buy Marijuana Online
Looky Weed is here to help you navigate the maze of legalized marijuana. We provide you with a complete dispensary directory.
Perry B.
The best breads and financiers I have ever tasted personally. The financiers are delicious, an almond, chocolate and brown sugar cookie that will take you to a whole new world. Caitlyn is a sweetheart, always friendly and lovely to converse with. Try it out.
(5)Eric I.
I'd give it 3 stars for the small loaves of bread and 1 star for the pastries and 2 stars for the big loaves. So average 2 star bakery. Croissants tend to be burnt on the outside and undercooked to the point of being a bit doughy inside. All the pastries have a similar problem. Maybe it's hard to bake fine pastries in a wood fire bread oven. Big loaves of bread are hit or miss. I've gotten a couple decent ones but a fair share that are gummy inside. Small loaves and buns are the best bet for quality bread here. Give those a shot. PS focaccia bread should not be stored in a plastic bag, they sweat and ruin the texture!
(2)Stephanie C.
The condescension is high here. I was so excited to see that their pain au chocolate had individual fluffy layers (hard to get in America)! I eagerly asked for a "pain aw choco-lot". While he rung me up, the cashier said "It's actually pronounced 'pan' instead of 'pain'. (condescending laugh here) If a French person heard you say that, they would probably yell at you! Our chef went to culinary school in France and almost got kicked out because his pronunciations were so bad. He asked us to correct everyone that pronounces it wrong." That is the most condescending experience I've ever had a business. I just smiled and walked away. I just spent 2 weeks in Paris and bought a fresh pain au chocolate or croissant every single morning and never once got corrected. The French are friendly and forgiving to visitors. How dare you perpetuate the rumors that they are rude and elite and condescending, and ask your employees to behave that way at the counter. If you want to be compared to the French, then fine. Though your pain au chocolate has obvious layers, the taste is pathetic. It's lacking the buttery essence that IS croissant dough. It's dry and tasteless and boring. The burnt top from your wood fire just makes it worse. This is not reminiscent of a true French pastry.
(1)Adrianne B.
Excellent bread and an excellent location in the Downtown Market. I popped in recently to pick up an Italian loaf to complement the evening's pasta dinner. Everyone raved about the absolute deliciousness of the bread. Service, unfortunately, was lacking. A bored and aloof counter rep managed to interact with me as little as possible during the transaction. Fine at the drugstore, but not really in line with Field & Fire's mission or image.
(4)Samantha D.
Always fresh and fluffy, Field & Fire has some of the most delicious bread around!
(5)Alexandra C.
The bread is good. Nothing to write home about, but met my bread expectations. The problem with Field and Fire is that when you buy a 7 dollar loaf of bread and you ask them to slice it for you, they inform you that "they do not cut their retail" whatever that means. If you want to make dough, you knead to start slicing your bread. They don't say "the best thing since sliced bread" for nothing.
(2)Patsy L.
Wonderful idea behind the ingredients in these breads, unfortunately The three I have tried from the downtown market have been seriously burned on the outside. I don't mind paying a good amount for a wonderful artisan bread but you shouldn't have to cut off the outer 1/2 inch all round to make it palatable. That charred taste stays in your mouth all day. I gave it three tries thinking maybe one baker had an off day, but it must be intentional and I just don't have the taste for burned food.
(2)Crystal B.
My boyfriend and I bought a couple groupons for this place and I'm glad we did! We bought a little cheese danish thing that was so so amazing. I warmed it in the microwave to eat it, perfect. We also grabbed a loaf of something covered in powdered sugar. It's a very dense bread with dried fruits inside and is quit good. It was $20 though. The ladies working were really nice and seemed excited about bread!
(4)Chris M.
Literally there is no better bread in the state of Michigan. Understanding what goes into these loaves (and pastries) will help you understand what you are getting. Not just a loaf of bread, but an extremely knowledgeable and passionate artisan baker at the helm, using wood-fired ovens, long fermentation times to promote the healthiest benefits the grains can give and last but not least, big flavor and remarkable texture. My favorites are the Oatmeal Levain, Multigrain, Beer Bread, and regular Levain. I love all the pastries, but my weakness is the Almond Croissant. Gougere is remarkable with a thin slice of ham or bacon and a fried egg. Oh baby. Highly nutritious, focus on organic ingredients, and skilled artisan bakers make this shop a true gem in West Michigan.
(5)Rhonda D.
I'm a repeat offender here! They have samples out...so anytime I'm in the Ionia Market...you will see me trying their fresh breads! They are a little bit expensive, but they are literally fresh out of a wood fired oven. Crazy awesome. They have these excellent little single serve breads with cheese in them up front, I can't recall the name but they look like little buns with cheese on top. TRY ONE! They are maybe $2 or $3 for one...but oh so worth it. A little crunchy on the outside and soft on the inside. Other breads of note: Focaccia Sunflower I love those two and will always go back for them. Excellent with soups, salads, or just alone. My husband only likes white bread from Meijer (gag) so it's just me eating them. You can freeze them and they are still great later. If you do freeze and store them, slice them up before hand so its easier to eat later. If you want to try some artisan fresh breads, this is a good place to explore.
(4)Melissa M.
Finally made the trek to visit this gem of a bakery yesterday. We have nothing like it in Chicago! I basically got one of everything (don't judge me-it's seriously that good). A baguette, tordu, levain, sesame raisin, sunflower flax, ham & cheese croissant, almond croissant, apple cranberry croissant, and a gougere later and I am in heaven. I will be scheduling another trip when Field & Fire resumes making pizzas in the spring. 5 hours round trip. That's how good it is.
(5)Annette J.
I just.... I just don't know what to say. I mean, this is some of the best bread I've ever had in my life and I don't even know how to do it justice. I'm legitimately overwhelmed by the awesome. But, I guess a description would help: a wood-fired bakery tucked into the corner of the Downtown Market baking up pastries like fantastic looking flaky croissants (ham and cheese, chocolate, almond and more) and the most amazing rustic European style breads. I stuck with the breads this time around and picked up a few loaves to take home. The real standout? The Levain (French sourdough). Beautiful little bubbles inside the soft center and a fabulous crunchy wood burned crust. I could have eaten a whole loaf. Actually, I got pretty close to that. Oops. I also picked up a loaf of that and the multigrain (coated in lovely sunflower seeds) for my mom and we nearly killed both in a single evening after dinner (no joke. Our "dessert" was bread). In addition to those they also have varieties like Oatmeal Levain, Ciabatta, Buttermilk Whole Wheat, Sunflower Flax, Sprouted Kamut, Beer Bread (made with Brewery Vivant sour beer) and more (over 20 varieties of bread in total) At the booth they had samples of their Spelt Rye which was also incredible and I'm not even a fan of rye. It is a little on the pricer side but I have to admit, comparative to a lot of speciality bakers, this bread isn't that crazy expensive. I've regularly seen non grocery store loaves that will cost you upwards of 7-8 dollars. The loaves here were about $6-7. Yes, pricier than a loaf of Wonderbread but you're getting something truly outstanding here. Finally, the lady behind the counter was amazing. So knowledgable and gave me great recommendations based on the flavor interests of myself and my mom for which loaves would be best for each of us. Awesome. It makes me legitimately sad that this place isn't closer to where I live but I guess it's a good thing otherwise I'd be eating bread morning, noon, and night! You're lucky, Grand Rapids!
(5)Amanda L.
I've made is my summer 2014 mission to try something from each of the Downtown Market vendors. Resolutely, I began this audacious yet tasty aim by picking up a loaf of the Sunflower Flax bread from Field and Fire over the weekend. I found Field and Fire easily enough by following the smell of fresh baked bread to the back of the market. I was greeted by two friendly staff members and a varied assortment of European style breads and pastries. The sweet treats looked marvelous, but I what I was really after was a suitable loaf for grilled cheese sandwiches. At the recommendation of the staff, I went with Sunflower Flax. I was told it would hold together better for sandwich making and would not be as crumbly or pores with the melted cheese on it. As promised, the bread is robust, crusty, and dense, giving me thick slabs of grainy, nutty bread to hold my cheesy dinner together with. It was the Breakfast of Champions when I toasted it and put peanut butter on it. I got more mileage out of it when I used it with potato soup. Dunking the bread in the piping hot bowl helped soften the crisp edges and soften the chewy inside even more. I think my next undertaking will be to try out the rest of the breads they offer!
(4)Ron T.
I stopped into the Downtown Market vendors and found a great place for breads. I tried the Sprouted Kamut and French Baguette. Both were delicious and I decided on the baguette because we were planning soup soon. WARNING: Get two or more loaves. One is NOT enough. You can thank me later because I am saving you a second trip down to the market. Since we live over 40 minutes away I would have loved to have known about this. As soon as I got home I sliced a few small pieces of the baguette and smeared a little butter on it. Wow! I think I could have made a whole dinner of just the bread. Unfortunately, when I stopped I found I didn't have enough for our planned soup. A little pricey for bread but this is definitely worth the price. Trust.
(4)Gretchen D.
Pricey but lovely European style breads. So hard to find in Grand Rapids since American Bread Company closed. Have only tried the breads (we are rye bread freaks) but they have other pastries as well.
(4)Paul V.
I like croissants. I like them in the morning. I like them with coffee. I like them with ham-n-cheese, with almond, or just plain butter. But most importantly, I like them from Field and Fire.
(5)Jason K.
I really enjoy coming here, especially in the morning to get a ham and cheese croissant. The croissants in general are awesome, but my favorite is the ham and cheese. We also recently got some of the oatmeal bread and baguettes for a party (still warm when we got them first thing Sunday morning) and they were devoured. What could make this place a five star? Their pizza looks awesome (Friday and Saturday nights) I've not yet tried but if as good as the croissants, I'll be giddy.
(4)levramosis H.
Wow, just wow. This is really some of the best bread around. The oatmeal levain was amazing. I reheated it in the oven the next day and it was just as perfect as the samples I had eaten the day of purchase. Crunchy delicious crust and moist tangy interior. The $6.50 for the loaf was a price I would happily pay any time for bread of this quality.
(5)Sophia K.
Really, really, exceptionally good bread. Best I've had since Paris! "Levin" (French sourdough) was wonderful--could have eaten the whole loaf! Baguettes are just as good as France. Will definitely be back for more!
(5)Craig T.
I've been fortunate to spend plenty of time in France. I don't need to go back there for bread anymore. Crusty on the outside. Light inside. Consistently great bread every time.
(5)Matthew P.
My favorite place to buy bread in Michigan. The croissants are flaky buttery bundles of awesome. I am always on the look out for great sour dough and I have found it at Field & Fire.
(5)Andy A.
This is the best bread in Grand Rapids. I love all the breads I have tried (their focaccia is wonderful) and make a weekly stop there for a fresh baguette. It's like having Zingerman's bake house here in Grand Rapids.
(5)