Sourdough bakery

Bread worth getting up for.

Baked overnight in a brick oven and sold from seven until it runs out. The croissants usually go first.

Out of the oven today
7:00Country sourdough
7:00Seeded rye
8:30Croissants · gone
9:00Cinnamon buns
11:00Focaccia
12:30Second sourdough bake
Stoneground flour · 48 hours
A baker loading a brick oven with a long peel
Our Menu

What we are serving

Breads

Sourdough Loaf

$6.50

Naturally leavened, 24-hour prove

VegVegan

Baguette

$3.20

Crisp crust, airy crumb

VegVegan

Pastries

Butter Croissant

$3.50

Flaky, all-butter

Veg

Pain au Chocolat

$3.90

Dark chocolate batons

Veg

Cakes

Carrot Cake

$5.50

Cream cheese frosting

Veg

Cheesecake

$5.90

Vanilla, berry coulis

Veg
Floury hands pressing dough on a bench
Hands scoring a row of floured loaves
A loaf takes two days

Forty-eight hours, mostly waiting.

Day 1, 4pmFeed the starterEleven years old, fed twice a day, kept by the window.
Day 1, 9pmMix and foldStoneground flour, water and salt, folded every half hour.
Day 2, 6amShape and restInto floured baskets, then a long cold night in the fridge.
Day 3, 4amScore and bakeForty minutes in the brick oven, on the shelves by seven.
On the counter

Come early for the full shelves.

Scored sourdough loaves cooling on a rack
Sourdough, cooling at half six
Croissants on a board by a window
Croissants, gone by ten
Open sourdough crumb
The crumb
Glazed buns on trays
Saturday buns
Loaves in brown paper bags
Paper bags, no plastic
Cakes and big orders

A birthday cake, or bread for a hundred?

Two days’ notice for cakes, a week for weddings. Or come in before nine for the full shelves.

Order aheadWhat we bake