Bread from a slow starter, out of the oven early.

What we bake

Sourdough

The everyday loaf. A long, cold prove gives it a dark crust and an open crumb. It keeps for two days and toasts well.

Wholemeal & multigrain

Stoneground atta with sesame, flax and sunflower seeds through the crumb. Denser than the sourdough and slower to go stale.

Baguette & rolls

Long-fermented and baked in a hot oven. Best on the day, so they go in with the morning bake and again in the late afternoon.

Croissants & pastries

Laminated the day before and baked through the morning — plain, almond, and a coconut one.

Nendran banana loaf

Ripe nendran bananas with a little cardamom. Sold whole or by the slice.

Savoury buns & puffs

Spiced potato and vegetable fillings, in a soft bun or a flaky puff, out of the same morning bake.

How the day runs

1. Evening

   The starter is fed and the dough is mixed, then left in a cool corner of the bakery to prove slowly through the night rather than quickly in a warm one. The pastries are rolled and chilled.

2. About four

   The oven is lit and the dough is shaped. The first bake goes in while the rest of the morning’s bread is still proving.

3. By eight

   The morning bake is out and the counter is full. Smaller batches follow through the day.

4. After close

   The oven goes off, the counter is cleared, and tomorrow’s dough is mixed. We bake a set number each day, so the choice is widest in the morning.