Slow-fermented sourdough, hand-laminated pastries and seasonal cakes — mixed, shaped and baked in our stone deck oven every morning.
Visit the bakeryBaked in small batches through the morning. When a bake sells out, it's gone until tomorrow.
Every loaf starts two days before you taste it. We mill-fresh flour, ferment slowly, shape by hand and bake on stone — the old way, because it's the better way.
Our deck runs all morning. Come when your favourite comes out.
First sourdough bake & croissants
Cardamom buns & pain au chocolat
Second sourdough bake & rye
Galettes & cakes for the afternoon
The bakery opens early and bakes until early afternoon. Come by for a warm loaf, stay for the smell of the oven.
