Welcome to
Slow-fermented loaves, laminated pastry and filter coffee, baked each morning and gone when it is gone.
A neighbourhood bakery built around one oven and one rule: let the dough take its time.
Our loaves ferment slowly overnight, then bake first thing, so the crust is deep and the crumb is open. Pastry is laminated by hand in the cool of the morning.
We keep the counter small. Bread, pastry and coffee made well, and gone when it is gone.
Baked each morning and sold until it runs out. Prices are set in the shop on the day.
Sourdough, rye and seeded, long-fermented and baked dark.
Croissants and morning buns, laminated by hand.
Filter and espresso, with oat and dairy milk.
Racks, trays and a busy counter before the doors open.
Opening hours, the address and a phone number belong here. This site is a demonstration, so there is nothing to book.