Local flour
All our flour comes from mills less than 100 km away.
About us
Baking bread the slow way since 1998
We are a small family bakery. Every loaf is shaped by hand and left to rise overnight.
Our story
It started in a tiny kitchen with one oven and a jar of sourdough starter that is still going today.
Today 12 bakers work in shifts so that the first loaves are ready when we open at seven.
In numbers
1,200 loaves a day
28 years of baking
40 km to our flour mill
What we care about
Nothing wasted
Whatever is left at closing time goes to the food bank down the road.
Time
Long, slow fermentation makes bread that tastes better and keeps for longer.
Want to learn how we do it? We run bread-making classes every month.
Book a class