The Bread Lab, a fledgling restaurant venture by Keith and Deana Martins, is now open in right across the hallway from The Met at the Hope Artiste Village, 999 Main St.

According to Deana Martin, The Bread Lab came about as an outgrowth of a wholesale bread company she and her husband have run for nearly 20 years, Biga Breads. The company has been “stuck in no man’s land,” she said, “too big to be little and too little to be big.” An attempt at having some off-premise retail locations similar to a coffee shop franchise “didn’t work for us,” she said, so they created a bread-themed restaurant that will function as the center for their wholesale enterprise as well.

The Bread Lab is open at 8 a.m. Monday through Friday, offering fresh-baked muffins, scones, danish, sticky buns, and other products, with Jim’s Organic Coffee for early birds.

For the lunch and dinner crowds, the menu contains a selection of “creative comfort foods,” including hot and cold sandwiches, “Lab Slab” burgers, flatbread pizzas, salads, and a variety of entrees like lobster mac and cheese. The Bread Lab will also offer its food and sandwiches in drop-off form for take-out and corporate catering. The phone number for orders is 401-475-6129.