At six in the evening the dough is mixed and left to rest in the cool.
Overnight, slow fermentation builds flavour that no shortcut can.
At four the ovens are lit and the first loaves go in.
By seven the shelves are full and the door is open.
Baked before the street wakes up.
Bread, pastries and cakes from our neighbourhood oven. Warm by seven, gone by afternoon.
Today we are baking sourdough
We start the dough the evening before, let it rest overnight and bake it at dawn. Nothing is rushed, nothing is frozen, and nothing is left on the shelf for tomorrow.
Today on the shelf
Long-ferment sourdough
Slow rise, blistered crust and a soft, tangy crumb. Plain, seeded or with walnuts.
Butter croissants
Laminated by hand, baked until the layers shatter.
Cardamom buns
Sweet, spiced and wound tight. Best eaten warm.
Rye and caraway
Dense, dark and made to last the week.
Seasonal tarts
Whatever fruit is best this week, on a crisp butter base.
Celebration cakes
Made to order for birthdays, weddings and every good reason.
4a.m. the ovens are lit
12hours of slow fermentation
30different bakes through the week
100%baked on the day
Order a custom cake
Choose a size, a flavour and a message. We need two days' notice. This is a demo form: your order is saved in this browser only and nothing is sent.
Open mic at the bakery
Every Friday evening, after the last loaf is sold. Pick a day to see the slots. Calendar entries are sample data.
Use the arrow keys to move between days. Open mic nights are marked.
Choose a highlighted day to see its slots.
Musician sign-up
Come by
In the heart of the neighbourhood. Follow the smell of fresh bread.
| Tuesday to Friday | 7:00 to 17:00 |
|---|---|
| Saturday | 7:00 to 15:00 |
| Sunday | 8:00 to 13:00 |
| Monday | Closed, the dough is resting |
Ask at the counter about wholesale loaves for cafes and restaurants.