Saturday's bake, about twenty minutes out of the oven.
We bake overnight and sell until it runs out.
There is no second bake. What comes out at five in the morning is what there is for the day, and on a good Saturday the shelves are bare by one o'clock.
The bakery runs on a long, slow ferment — the dough for tomorrow is mixed before today's loaves have cooled. Nothing is part-baked, frozen or finished off elsewhere. Four deck ovens, one baker on nights, one on mornings.
This week
Country sourdough
White flour with a little wholemeal, 24-hour ferment, baked dark.
Seeded rye
Linseed, sunflower and sesame, in a tin. Keeps the best of anything we make.
Potato and rosemary focaccia
Sold by the tray corner. Gone early, most weeks.
Wholesale: we supply five cafés within about twenty minutes' drive. If you are nearby and want a standing order, write to us — we take on one or two new accounts a year, and only when the ovens have room.
Where to find us
The shop is open five days. We also take a stall to the Thursday produce market and the Saturday morning market on the square.
Bread ordered by Wednesday can be set aside for Saturday collection.
