A wood-fired sourdough bakery working with stone-ground flour from one mill, forty miles away. Out of the oven at six, usually gone by one.
We buy all our flour from a single stone mill forty miles away, milled the week we use it. It costs more and it is the entire reason the bread tastes the way it does.
The starter was begun in 2017 and has been fed twice a day since. It is, at this point, an employee.
Seventy-two hours from flour to crust, 20% wholemeal, baked dark. Around 140 a day.
Get in touch
Croissants and pain au chocolat laminated by hand with a single French butter, and nothing else.
Get in touch
A dense 100% rye and a lighter seeded loaf for people who find sourdough too sharp.
Get in touch
We supply eleven cafés and two restaurants, delivered by bike before seven every morning.
Get in touch“I drive twenty minutes past three supermarkets to buy this bread. My wife thinks I have lost it. I have not.”
Saturday regular
Weekend loaves can be reserved from Wednesday. Everything else is first come, first served.