Blog
News from the bakery
October 24, 2026Notes from our first Sunday class
Six people, six loaves, and one starter named Gerald. What we learned from running our first baking class.
October 3, 2026What goes into 240 croissants
Three days, 18 kg of butter and one very cold bench. A look at how Saturday's batch comes together.
September 12, 2026Why our sourdough takes 36 hours
Most of the flavour in a loaf comes from time, not ingredients. Here's what happens between mixing and baking.