Bread that takes three days and no shortcuts.

We mill a portion of our own flour, ferment slowly, and bake in cast iron before the sun is up. Everything sells out. Everything's better for it.

72h

Levain build

4am

Oven on

Days a week

Today's bakes

While they last · usually gone by noon

Country sourdoughdaily7.5Our house loaf. Wheat, a little rye, blistered crust, open crumb.

Seeded ryewed · sat8.5Dense, dark, 60% rye with toasted sunflower and flax.

Olive & rosemaryfri · sun9Kalamata, fresh rosemary, a slick of the good oil.

Butter croissant4Laminated over two days. We only make what the morning needs.

Morning bun4.5Croissant dough, orange sugar, cardamom. The one people queue for.

Cinnamon & walnut swirl5Enriched dough, dark sugar, a proper amount of butter.

The bake week

Doors open at 8, loaves land warm around 9. Pastries come out in two waves. Mondays and Tuesdays we rest the starter and clean the mill.

Mon · TueClosed — starter rests, mill runsNo retail

WednesdayCountry, seeded rye, croissants8:00 – sold out

ThursdayCountry, morning buns, swirls8:00 – sold out

FridayCountry, olive & rosemary, full pastry8:00 – 14:00

SaturdayEverything — the big bake7:30 – 14:00

SundayCountry, olive, buns, brunch loaves8:00 – 13:00

Pre-order by Tuesday night and it'll have your name on it, set aside behind the counter, still warm.

STEP 01

Choose the days and loaves you want. Standing weekly orders welcome — most regulars set one and forget it.

STEP 02

Morning or midday collection. We'll text you the moment your order's boxed and ready.

STEP 03

Skip the queue, grab your bag from the pickup shelf, settle up at the counter. That's it.

Beyond the shop

Ferry Road bakeryWed–Sun · from 8am

Saturday Farmers' MarketSat · 8–1 · Green stall

Alder & Vine (grocer)Daily · while stocked

Two Birds CoffeeFri–Sun · pastries