The journal
News from the bakery
New bakes, the odd recipe, and what goes on before the doors open.
Why our sourdough takes three days
Mabel, the starter, a cold night in the fridge and a very hot oven: what happens to a loaf between Monday afternoon and Wednesday morning.
Bread
The Saturday shelves
What we bake for a Saturday, from the first croissant at five to the last doughnut at nine, and why it all sells out by noon.
The bakery
Jam day
Once a summer we turn twenty kilos of strawberries into the jam for the cookie box and the Victoria sponge. Here is our recipe, scaled down for one kitchen.
Recipes
The Crumb Letter
Once a month from the bakery. Never more.