Breads
Loaves, rolls and flatbreads, baked once early and again at eleven.
11 items Baked at six and again at eleven
We started making bread because people kept asking for a loaf while they were buying buns, and it seemed rude to keep saying no. Peter took it on and it grew from two tins a day to most of a wall.
The sourdough is the slowest thing here, three days from feeding the starter to a cooled loaf. Everything else is mixed the afternoon before and baked from cold in the morning. Two flours do nearly all the work, one strong white and one wholemeal, both from the same mill, plus a rye we buy in for the dark loaf. We do not change them about. There is a note on choosing flour if you are choosing for home.
Loaves are baked at six and again at eleven. Whatever is on the shelf at half past two is what there is.
Breads
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Everyday white tin
£3.40
Soft crumb, thin crust, made for toast and sandwiches rather than for looking at.
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Seeded wholemeal
£3.80
Wholemeal flour with sunflower, linseed and sesame through the dough and across the top.
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Sourdough round, 800g
£4.80
Three days from starter to loaf. Open crumb, dark crust, faintly sour rather than sharp.
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Dark rye and caraway
£4.60
Half rye, with molasses and caraway. Dense, and it keeps for most of a week.
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Milk bread loaf
£4.20
The same dough as most of the baked buns, in a tin. Sweet, soft, and it pulls into strands.
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Olive and rosemary
£4.60
Green olives, rosemary from the pots by the back door, and a proper amount of oil.
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Focaccia slab
£3.60
Dimpled, oily and salted. The price is for a piece about the size of your hand, and we will happily cut a bigger one.
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Potato rolls, six
£3.60
Mashed potato in the dough, which keeps them soft a day longer than they have any right to be.
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Walnut and raisin
£5.20
Half wholemeal, a lot of walnuts, and raisins soaked in cold tea overnight.
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Flatbreads, four
£2.80
Yoghurt in the dough, cooked on a hot plate so they blister and stay bendy.
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Sourdough baguette
£2.60
From the same starter as the round. Best within about four hours, honestly.
What goes first
Sourdough rounds are baked once, early, and there are about forty of them. On a Saturday they are gone by eleven. Tin loaves we bake twice, so there is usually one left in the afternoon. Flatbreads go with the lunch rush.
The rest of the counter
Allergens and dietary options
What we declare, what we cannot promise, and why there is no gluten free.
Read onMake them yourself
Four classes, small groups, and a box of what you made to carry home.
Read onNotes on baking at home
Proofing, folding, flour, steaming and freezing, written out properly.
Read on