Straight from our baker's bench Community gatherings.
We are always experimenting with new inclusions: roasted vegetables, spiced fruits, toasted seeds. Every batch teaches us something new about flavour and texture.
We start every morning before sunrise so the first loaves can reach the display while they are still warm. Quality flour, patient fermentation and friendly hands in the bakery make all the difference.
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.
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.
