Our bakehouse
A day and a night for every loaf
Mira and Tom took over from the last baker in the village. The old wood-fired oven still sets the pace.
Three in the morning
Two bakers. One oven.
We light the oven at three and open the door at seven. Every loaf on the shelf was dough the night before.
There are no mixes and no shortcuts. Just flour, water, salt, starter and time.
How the day goes
From your order to the shelf
We make the bread in one long, steady rhythm.
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1
Order by four
Call or visit the counter by 4pm for the next morning.
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2
Mix in the afternoon
We weigh flour, water, salt and starter for orders and for the shelf.
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3
Rest overnight
The dough rises slowly in the cool room. This is where the flavour comes from.
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4
Shape and fire
We shape every loaf by hand from 3am and bake in the wood-fired oven at 4am.
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5
Collect from seven
Your order is wrapped, named and waiting behind the counter.
What goes in
Flour, water, salt and time
Our flour comes from one mill. We use no improvers and no preservatives, so bread is best in its first two or three days.
The oven is older than both of us. We listen to it, and we only put a loaf on the shelf when it is right.
Our rule
“If the loaf is not right, it does not go on the shelf. It goes to the ducks on the green.”
Come by
The door opens at seven
See the morning shelf, or call ahead and we will wrap your order.