Every loaf tells a story of patience, craft, and a deep reverence for the grain.
From our signature sourdough to bespoke celebration cakes — every item is made by hand, from scratch, with the finest organic ingredients we can find.
Our flagship. Long-fermented wild-yeast sourdough with a crackling crust and open, flavourful crumb. Classic, seeded, and seasonal varieties baked fresh every morning.
Butter-laminated croissants, pain au chocolat, and seasonal creations that follow what's growing and what's inspiring us.
Bespoke celebration cakes built around your occasion, flavour, and aesthetic. 2–3 weeks lead time.
Corporate breakfasts, wedding platters, private suppers. We bring the warmth of the bakery to your table.
Half-day and full-day workshops for all levels. Learn sourdough, enriched doughs, and pastry from our head baker.
A small, dedicated team united by a love of fermentation, flour, and feeding people well.
Started baking sourdough in his kitchen in 2012. Trained in San Francisco and Copenhagen before opening this bakery.
Classically trained in Paris, Sarah leads our viennoiserie programme with an obsession for exceptional butter.
Maya creates our bespoke celebration cakes with a painterly eye and an obsessive attention to flavour pairing.
Good bread cannot be rushed. Every loaf follows a four-stage journey that takes a minimum of 24 hours from start to shelf.
Heritage wheat from two farms within 80 miles, stone-milled fresh each week.
Wild-yeast starter folded in by hand — never machine — building a living, complex gluten network.
A 20-hour cold retard lets fermentation build depth and digestibility slowly, overnight.
Steamed deck ovens at 250°C deliver the signature crackle and deep caramelised crust.
Custom cake, catering order, or a question about our baking classes — we'd love to hear from you.
Or call us: +44 (0) 1223 567 890
