Micro-bakery · three bakes a week

Bread that takes
its own sweet time.

No commercial yeast, no shortcuts, no additives. Just flour, water, salt and a starter we have kept alive since 2022 — fermented a full day and baked the morning you collect it.

Reserve a loaf See the menu
Fermentation
24–36 h
Ingredients
Four
Loaves per bake
Varies

Our story

It started with a jar on the windowsill.

In the spring of 2022 we mixed a spoonful of flour with a spoonful of water and waited. Nine days later it bubbled. We named her Bertha, and she has been the start of everything we bake since.

Bertha is still with us — fed twice a day, carried between three flats and one very nervous house move. Every loaf that leaves this bakery is leavened by a descendant of that first jar. There is no yeast packet in the building.

We bake three days a week because that is what two pairs of hands can do properly. When the loaves are gone, they are gone.

  • Four ingredients

    Flour, water, sea salt, starter. Read the label — that is the whole label.

  • A full day of time

    Long, cool fermentation breaks down gluten and phytic acid. Easier to digest, deeper in flavour.

  • Honest flour

    Unbleached, unbromated, nothing enriched or improved. Good flour and a long ferment do the rest.

  • Nothing wasted

    Yesterday's discard becomes today's crackers and cookies. Very little leaves this kitchen as waste.

Process

Thirty-six hours, start to paper bag

  1. 01

    Feed — 6:00 pm

    Bertha gets flour and water and four warm hours until she doubles and smells of green apple.

  2. 02

    Mix & fold — 10:00 pm

    Flour and water rest alone first — an hour of autolyse — then salt, starter, and four sets of folds by hand.

  3. 03

    Cold proof — overnight

    Shaped, basketed, and into the fridge at 4°C for eighteen to twenty-four hours. This is where the flavour happens.

  4. 04

    Score & bake — 5:00 am

    A blade, a steam-filled deck oven at 250°C, and forty-five minutes. Cooling racks are full by seven.

Bake days

The bake board

Orders close at 8:00 pm the night before each bake. Collection details go out with your confirmation email, so you will know exactly where and when to come. Running late? Send us a note and we will put your loaf aside.

We also stand at the Saturday market from 8:00 am until we sell out, which is usually before eleven.

DayOut of the ovenCollection
WednesdayCountry, Multigrain, Rye3 – 6 pm
FridayAll loaves, focaccia, cookies3 – 6 pm
SaturdayAll loaves, focaccia, bagelsMarket, from 8 am
Sun – TueResting, prepping, feeding Bertha
  • “I drive twenty minutes past two other bakeries to get here. The rye is worth every one of them.”

    Marisol T. · Wednesday regular

  • “My kid can eat this bread. Three years of trying supermarket loaves and this is the one that agreed with her.”

    Daniel R.

  • “They gave me a jar of starter and then answered eleven of my emails. Eleven. My loaf finally looks like theirs.”

    Priya N. · Starter kit

Reserve

Put your name on a loaf

Tell us what you want and when you can collect it. We reply by the evening to confirm — payment is on collection, cash or card.

Larger order, a market stall, a wedding table? Say so in the notes and we will call you.

What would you like?

Nothing selected yet

No payment now. We confirm by email before we mix.

FAQ

Things people ask at the door

Is sourdough actually easier to digest?

For a lot of people, yes. Long fermentation breaks down some of the gluten and much of the phytic acid that blocks mineral absorption. It is not gluten-free and it is not safe for coeliac disease — but if supermarket bread sits badly with you, this often does not.

How do I keep it?

Cut side down on a board for two days, or in a paper bag inside a linen cloth. Never a plastic bag — the crust goes soft and sulks. Past day three, slice it and freeze it; toast straight from frozen.

Can you do gluten-free?

No. We mill and bake wheat and rye in one small room and cannot promise a clean loaf, so we would rather not pretend.

Do you deliver?

Not yet. Collection is on bake days, or find us at the Saturday market. Six loaves or more within five miles, we will make an exception — ask in the notes.

My starter died. Can I have another?

It has probably not died — it is most likely hungry and sulking. Email us a photo. If it truly is gone, come by on a bake day and we will replace it, no charge, as many times as it takes.