Slow-fermented loaves, baked the same morning you collect
Our everyday loaf — 36-hour ferment, blistered crust, open and custardy inside. 900g.
Half stoneground rye, half wholemeal. Dense, faintly malty, brilliant with butter and cheese. 850g.
Sunflower, pumpkin and flax soaked overnight, then folded through. Nutty and properly chewy. 900g.
Sharp aged cheddar in the crumb, more melted across the top. Weekend bake only.
Laminated over three days with French butter. Shatters when you tear it, which is the whole point.
Our own pandan kaya spooned into a flaky danish and torched to a caramel edge.
Croissant dough rolled in cinnamon sugar, baked in a muffin tin so the edges candy.
We churn it ourselves from cultured cream and salt it lightly with fleur de sel.
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