We bake what fits in one oven. When it is gone, it is gone, and the shutter comes down a little earlier that day.
Out of the oven
Approximate times. The dough decides.
- 07:30
- Country sourdough, large and small loaves
- 08:15
- Buttered morning buns, plain and cinnamon
- 09:00
- Dark rye with caraway — Tuesday, Thursday, Saturday
- 11:00
- Seeded batard, and the day's single sweet thing
- 14:00
- Second small bake of sourdough, if the morning sells out
How it works
The starter is fed twice a day and has been going for eleven years. Flour comes from one mill, in paper sacks, and we do not use anything to speed up a rise. Bread that has not sold by closing goes to the neighbours at the end of the lane.
Whole loaves can be set aside if you ask a day ahead — leave a note at the counter or write to us. We do not take orders by telephone, because nobody can hear it over the mixer.