The Bakery
Bread, the slow way.
Stone-milled grain, wild yeast, wood-fired ovens — the simplest things, made beautifully.
Daily Bake
A loaf takes three days. We think it's worth the wait.
Our flour is milled from heritage grains grown a few fields away. We ferment slowly, shape by hand, and bake in cast-iron ovens until each crust crackles.
Pop into the bakery from 7am for the morning bake — croissants, brioche, country sourdough — or pre-order a special loaf for the weekend table.
- Country sourdough
- Cultured-butter croissant
- Honey & seed rye
- Brown-butter brioche
Workshops
Learn the craft.
Spend a Saturday with our head baker. Mill your own flour, shape your first boule, and take home a loaf you made yourself.
