Our bread

48 hours from flour to first slice.

No shortcuts and no additives. Just stone-milled flour, water, salt and a starter we have been feeding since we opened. That long, cold ferment is what gives our loaves their crackly crust and deep flavour.

• Flour milled 40 km from the shop
• Baked in small batches, six times a day
• Yesterday's loaves go to the food bank