We believe good bread can't be rushed so we use sourdough fermentation methods to produce a range of white, brown and seeded loaves and rolls. We also make yeasted and flavoured breads and enriched doughs for sweet loaves.
We're excited about bringing the flavours of our market garden into our cooking. To do this we use a changing variety of herbs, fruits and vegetables in our breads and pastries.
Our wood-fired masonry oven provides heat that conducts upwards from the hearthstone and radiates down from the arch, giving lift to our loaves, whilst the humidity level is ideal for crust formation.
We bring attention to detail to the sweet and savoury pies, tarts and pastries we produce. We're always striving to come up with the best and most seasonal flavour combinations that we can.