An idea worth sharing Artisan sourdough.
We are always experimenting with new inclusions: roasted vegetables, spiced fruits, toasted seeds. Every batch teaches us something new about flavour and texture.
Customers often ask how we keep our dough so light. The answer is plenty of rest, gentle folding and letting the dough tell us when it is ready. It is part science, part intuition.
Our bakers believe recipes are living stories. They travel through families, learn new accents and return with unexpected twists that keep baking joyful.
Need a shortcut? Try prepping everything the night before and let the dough rest while you sleep. In the morning, you'll be minutes away from a bakery-worthy loaf.
