Wild yeast · Milled in the county · Baked before six
Eighteen hours, three ingredients.
Flour, water, salt, and a starter older than the shop. Everything on the counter was mixed yesterday and pulled out of the oven this morning.
When it is gone, it is gone.
We bake to a number, not to a forecast, and we would rather sell out at two than throw bread away at six. Anything left at closing goes to the shelter on Mill Street, and anything from yesterday is half price in the basket by the door.
Out of the oven at.
- 07:00Sourdough boules, baguettes, plain croissants
- 08:30Almond croissants, pain au chocolat, cinnamon buns
- 10:00Country tin loaves, focaccia, seeded rye
- 12:30The last bake: whatever the morning ran out of
Saturdays run an hour earlier and sell out faster. Order ahead if you need a whole loaf.
The counter
Bread
Sourdough boule
800g, eighteen hour ferment
Seeded rye
dense, keeps a week
Baguette
baked three times a day
Country tin
sliced on request
Pastry
Plain croissant
laminated by hand, cultured butter
Almond croissant
yesterday's, which is the point
Cinnamon bun
cardamom in the dough
Sweet
Canelé
six to a box
Basque cheesecake
by the slice, until it goes
The standing order
Tell us what you want and which mornings, and it is bagged with your name on it behind the counter until noon. No app, no account, and you can change it by saying so.
- Pick your mornings and your loaf
- Held back before the doors open
- Pay weekly at the counter, or monthly
- Pause it for a holiday with a text
Bread for your kitchen.
We supply eleven restaurants and two hotels inside a three mile radius, delivered by bike before service. Minimum twelve units, invoiced monthly.
Come and get it
| Tuesday to Friday | 7:00 until sold out |
|---|---|
| Saturday | 6:30 until sold out |
| Sunday | 8:00 to 13:00 |
| Monday | Closed, the starter rests |