Our breads & pastries.
Our approach, in 4 steps
1
Kneading
Local flour, water, salt and natural starter — nothing else.
2
Slow fermentation
24 hours of rest for an airy, digestible crumb.
3
Hand shaping
Every loaf is shaped and scored by our bakers.
4
Deck oven baking
Crisp crust, baked fresh starting at dawn every morning.