Menu
What we're baking.
Breads run every week. Pastries and sweets rotate — anything marked seasonal comes and goes with what's good that month.
Breads
The weekly lineup.
Organic bread flour with 15% whole wheat, 24-hour cold ferment. Blistered crust, open crumb. Roughly 900g.
Sunflower, flax, sesame and pumpkin seeds soaked overnight before mixing. Nuttier, with a softer crumb than the country loaf.
Half-sheet slab, olive oil pooled in the dimples, flaky salt and rosemary. Add roasted garlic or cherry tomato for $2.
Boiled, then baked. Half dozen mixed — plain, sesame, everything.
Sweets & pastry
The other half of the oven.
Overnight rise, brown sugar and cinnamon swirl. Glaze packed on the side so they travel.
Aged dough, dark chocolate chunks, sea salt on top. Sold by the half dozen.
Whatever's in season, four to a box. Right now it's peach and cardamom.
Take some home
Start your own.
A jar of our four-year-old starter, a bag of flour to feed it, and a one-page cheat sheet to get your first loaf out of the oven. Text us when it happens — we like seeing them.
Custom & bulk
Ordering for a crowd?
Parties, showers, office breakfasts, holiday trays. Two weeks' notice and a 50% deposit — tell us the date and headcount and we'll send a quote.