About us
Flour, water, salt and patience
Who we are, how we work and why this bakery is set up the way it is.
Flour, water, salt and patience
Everything here is made from scratch on slow fermentation: the bread proves overnight, the croissants are laminated by hand, and nothing arrives frozen in a box. That is why the counter empties by early afternoon.
How we got here
It is a small bakery on purpose. Batch sizes are what two bakers can do well in a night, and when it is gone it is gone, which is the honest version of fresh.
WHAT WE DO
The work in one view
Sourdough bread
Naturally leavened loaves baked every morning, best eaten the day they are cut.
Pastry
Croissants, buns and seasonal pastry laminated by hand each night.
Celebration cakes
Ordered ahead, designed with you, and made in the same kitchen as everything else.
Coffee counter
Proper espresso and filter to go with whatever came out of the oven.
Standing orders
Weekly bread orders for households and restaurants, collected or delivered.
“A short quote from a happy client belongs here. Two or three sentences is usually enough to make the point without losing the reader.
Who you will deal with
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Head baker
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Pastry chef
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Counter lead
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Cake designer
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Work with us
Tell us what you need and we will say plainly whether we are the right fit.
- No obligation
- A written quote
- One point of contact