What we bake
The daily range depends on the starter's mood and the season. Everything listed here is there every day.
What we bake
We do three things and try to do them very well. Anything that doesn't fit, we turn down.
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Sourdough loaves
The backbone. Thirty hours of cold fermentation, then into the oven under cast iron with steam. That's why the crust cracks and the crumb stays moist into the fourth day.
- White sourdough, 1 kg
- Wholemeal rye
- Seeded spelt, 750 g
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Morning pastries
Croissants and brioche, laminated with French butter over three days. Ready by eight and usually gone by ten — worth reserving.
- Butter croissant
- Cocoa swirl
- Curd cheese parcel
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To order
Office breakfasts, weddings, family occasions. We need two days' notice, because that's when the dough has to be started.
- Bread boards for 10–60
- Sandwiches from local produce
- Seasonal celebration loaves
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Sourdough class
One Saturday morning a month, for six people. You go home with your own starter and know how to keep it alive through a holiday.
- Four hours, six people
- Take your own starter home
- Breakfast and recipes included
How a loaf gets made
Thirty hours pass between the first mix and the loaf reaching your hands. This is where they go.
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Feeding the starter
We feed the mother starter at eight in the morning; it has been alive since 2019. By the afternoon it has doubled and is ready to mix.
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Mixing and folding
The dough comes together at four. We fold it every hour, six times — no machine produces that structure.
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Cold fermentation
Overnight at five degrees for eighteen hours. Most of the flavour is made here, and it's what makes the bread digestible.
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Baking
We light the oven at two in the morning. On stone, with steam, for forty-five minutes — the crust takes its colour in the last ten.
Common questions
When is the bread fresh?
Six, nine and one o'clock. The mid-morning bake is the biggest and the afternoon one the smallest — after two there is often only pastry left.
Can I reserve something?
Yes, by phone or at the counter. We hold it under your name until eleven, after which it goes back on the shelf.
Do you have gluten-free products?
No. We work with wheat flour in a single room, so we can't rule out cross-contamination, and we don't sell what we can't stand behind.
How long does the bread keep?
White sourdough three days, rye four or five. Keep it wrapped in a tea towel rather than plastic — a bag softens the crust.
Ordering a larger batch?
We need two days' notice, because that's when the dough has to be started.