We bake the loaves Lansing keeps coming back for — sourdough with a crust that sings, pastries that shatter, and brews made in small batches with zero compromise.
Est.
Lansing, Michigan
Our Story
Bad Brewing Company wasn't born from a business plan. It was born from the kind of stubbornness that makes you drive an hour for a decent croissant and then decide you could do it yourself.
Located on Scarborough Drive in Lansing, we've built a space where the bread is worth the wait and the coffee is poured with actual care. Our ovens run from dawn. Our fermentations run longer than you'd expect. And our door is always open to anyone who shows up hungry.
We don't do mass production. We don't do shortcuts. Every loaf, every pastry, every batch on tap is made here — by hand, on-site, the old way.
100%
From Scratch
72h
Sourdough Ferment
Small
Batch Brews
What We Make
Everything on our counter and behind our bar is made or brewed in-house, in small quantities, and thrown out at the end of the day if it doesn't meet the standard we set for ourselves.
Sourdough, ciabatta, focaccia, and seasonal loaves — all started from our own starter, fermented for 72 hours, baked in batches.
Butter croissants, Danish, tarts, and daily specials — laminated by hand every morning before the sun comes up.
Rotating taps featuring IPAs, stouts, lagers, and seasonal releases — brewed on-site and poured fresh every day.
Espresso, pour-over, cold brew, and house-made syrups — sourced from roasters who care as much as we do.
Quiches, savory tarts, sandwiches on our own bread, and rotating lunch items — simple, honest, made from scratch.
Take-home loaves, baked goods in gift boxes, brewing equipment, and local goods — perfect for anyone who appreciates the real thing.
The Process
There are no shortcuts in a good loaf. Here's what goes into every batch we pull from the oven.
72 hours minimum. We let the dough do what it needs to do — no rush, no compromise.
Every loaf is formed by hand. No machines, no molds — just technique and feel.
Stone decks, deck ovens, steam injected at the right moment. Crust is everything.
If it doesn't leave the counter the same day, it doesn't make it to the counter. Period.
Visit Us
Address
3106 Scarborough Dr
Lansing, MI 48910-4844
Phone
Hours
Mon – Fri: 6:00 AM – 4:00 PM
Saturday: 7:00 AM – 3:00 PM
Sunday: Closed
Questions about catering, custom orders, or just want to say hi — we'd love to hear from you.
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