What we make

36-hr wild fermented country loaf, stoneground Sharbati flour, open custard crumb & blistered crust. 800 g.

Cold-fermented loaf packed with toasted pumpkin, flax, sunflower seeds, and cracked whole wheat. 800 g.

Slow-proofed high-hydration dough dimpled with cold-pressed olive oil, fresh rosemary, and flaky Maldon sea salt.

Traditional Parisian crisp crust with honeycomb crumb, baked fresh twice daily at 08:00 and 16:00.

Feather-light Japanese tangzhong brioche crumb, enriched with full-cream milk and cultured butter.