Who is in the kitchen
Marta leads the bread team and keeps the starter notebook. Oliver runs pastry and has opinions about butter that he is happy to share. Priya handles cakes and celebration work, and Tom makes sure everything leaves the bakehouse looking tidy.
Weekend helpers rotate through, and a few of them started as customers who asked a lot of good questions.
How we choose ingredients
We keep our ingredient list short and our suppliers close. Eggs come from a farm east of the city, butter from a dairy that still delivers in crates, and seeds and grains from a family wholesaler who answers the phone themselves.
When something is out of season or short supply we would rather change the bake than cut corners.
The habits we bake by
- Let dough take the time it needs.
- Label allergens clearly and answer questions honestly.
- Pack with care and use paper wherever we can.
- Greet every person at the door, even at 7:01.
- Pass leftovers to local community kitchens at closing time.
Baking for the neighbourhood
We lend our counter to the school choir for bake-sale mornings and hang local notices in the window. On the first Sunday of the month we open the back room for a bread-shaping hour that anyone can join.
Nothing fancy, just flour on the table, an apron on a hook and a loaf to take home.
A day inside the bakehouse
- 4:30
Lights on, ovens up to heat, starter checked and fed.
- 5:30
Loaves shaped the day before go in; pastry dough is rolled and cut.
- 7:00
Doors open and the first trays reach the shelves.
- 11:00
Second bake for lunchtime rolls and savoury twists.
- 14:00
Cake finishing, order checks and a deep clean of the bench.
- 16:30
Quiet minutes, tomorrow's dough mixed and left to rest.