The Bakes
Everything We Make
Each loaf and roll is shaped by hand, proved slowly, and baked in our wood-fired stone oven. Nothing else.
Artisan Breads
Country Sourdough
Our flagship loaf. A long cold-ferment sourdough with an open crumb, crackled crust, and a deep tang that only comes from time and a live culture we've kept going for years.
Whole wheat & bread flour blend — 900g
Seeded Dark Rye
Dense, earthy, and deeply satisfying. Loaded with sunflower, pumpkin, and caraway seeds. Slices beautifully and keeps for days.
Dark rye & spelt flour — 750g
Honey Oat Loaf
A softer, slightly sweet loaf rolled in rolled oats. Perfect for toast. Made with local wildflower honey and a touch of butter.
Bread flour, oats & honey — 800g
Cinnamon Rolls
We make one style of cinnamon roll and we make it obsessively well. Laminated dough, brown butter filling, and a cream cheese glaze that sets just enough to hold its shape.
Classic Cinnamon Roll
Brown butter, Ceylon cinnamon, and dark brown sugar swirled into laminated brioche dough. Finished with a vanilla cream cheese glaze.
Cardamom & Orange Roll
A seasonal variation on our classic. Ground cardamom and fresh orange zest in the filling, finished with an orange blossom glaze.
A note on availability
We bake in small batches. Everything sells out. Pre-ordering is the only way to guarantee your loaf or rolls are waiting for you on pickup day.