Signature
The Country Loaf
Wheat, a little rye, water, salt and a starter older than the shop. Crackling crust, open custardy crumb.
7
Out of the oven at seven
Bread that took its time.
Sourdough, buns and slow pastry from a small corner bakery. Every loaf rests for eighteen hours before it meets the oven, so you don't have to wait for anything but the queue.
Order for pickup
See today's bakes
Today Country loaf, seeded rye and the first cardamom buns of autumn.
On the counter today
Today's bakes
A short list that changes with the flour and the weather. Sample menu, prices in whole coins.
Seeded rye
Sunflower, flax and pumpkin seeds. Slices thin, keeps for a week.
8
Cardamom buns
Knotted by hand, brushed with syrup while warm.
4
Olive fougasse
Leaf shaped, green olives and rosemary from the yard.
6
Most things sell out by noon.
Save yoursOur process
Eighteen hours, five steps, no shortcuts.
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4 pm, the day before
Feed the starter
Flour and warm water for a starter we have kept alive since opening day. By evening it smells like green apples and is ready to work.
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8 pm
Mix and rest
Stone-milled flour, water and salt, folded by hand every half hour. No mixers, no hurry, just time to let the gluten find itself.
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11 pm
Shape by hand
Each loaf is weighed, rounded and tucked into a linen-lined basket. You can tell who shaped it by the seam.
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Overnight
A long, cold proof
The baskets sleep in the cool room while flavour builds. This is where the gentle sourness and the blistered crust come from.
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5 am
Bake at dawn
Scored with a razor, baked hot on stone, cooled on the rack while we unlock the door. Warm, but never too warm to slice.
Custom cakes
Cakes for the days you'll remember.
Birthdays, small weddings, a Tuesday that needs it. Three cakes we love, made to order with three days' notice. Tell us the date and we'll do the rest.
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i.
Olive oil and blood orange
Tender crumb, candied peel, a whisper of thyme.
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ii.
Brown butter and pear
Roasted pears folded into a nutty sponge, mascarpone cream.
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iii.
Dark chocolate and rye
Deep, barely sweet, with salted caramel between the layers.
Visit
Pull up a chair by the window.
- Wednesday to Sunday 7 to 2, or until the bread runs out
- On the corner by the Saturday market, look for the queue
- Bring a bag and we'll knock a little off your loaf