Every item is shaped by hand using single-origin heritage grains, slow natural leavening, and unhurried fermentation.
Country Sourdough
Morning Viennoiserie
Market Fruit Tarts
Stone-ground heritage wheat, sea salt, water, and our mature starter. Deep blistered crust with a soft, open honeycomb crumb.
Layered with cultured British butter over three days. Flaky sea-salt croissants, pain au chocolat, and sticky cardamom morning knots.
Buttery shortcrust shells filled with vanilla bean frangipane and topped with seasonal English orchard fruit baked until caramelised.
Wild fermentation, cold resting, and honest grain—nothing rushed, nothing added.
We feed our rye starter twice daily and give every batch thirty-six hours of cold bulk fermentation to develop depth, digestible structure, and a deeply caramelized blistered crust.
Honest numbers from our hearth
36 hrs
natural cold fermentation
04:30
first deck ovens lit
100%
stone-ground heritage grain
Stop by our High Street counter for a warm morning bun and fresh batch brew, or pick up a crusty seeded boule for dinner.