How we work
A process you can follow
Every engagement runs the same way, so you know what happens next.
How it runs
1. Mix and ferment
Doughs are mixed in the afternoon and prove slowly overnight.
2. Bake
The ovens run from four in the morning until the range is done.
3. Sell
The counter opens at six and stays open until the shelves are honest.
4. Reset
Starters fed, orders checked, and tomorrow's doughs begun.
What you get at each stage
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 line about how the process felt from the client's side belongs here.
TIMINGS
How long each stage takes
| Service | From | Typical turnaround |
|---|---|---|
| Sourdough bread | $00 | 0 days |
| Pastry | $00 | 0 days |
| Celebration cakes | $00 | 0 days |
| Coffee counter | $00 | 0 days |
| Standing orders | $00 | 0 days |
Send us a message
Use the details below, or send a message and someone will come back to you. Tell us a little about what you need so the reply is useful.
- Your phone number
- Your email address
- Your street address
What happens next
- We read every message ourselves
- You get a reply within one working day
- If we are not the right fit, we will say so