Our story · Ovenlark Bakery
Baked early. Shared warm.
Ovenlark is a small neighbourhood bakery: slow-fermented sourdough, laminated pastries and simple cakes baked every morning, plus a few pantry goods from our kitchen.
What goes into every bake
Slow fermentation
Our doughs rest for up to 36 hours, for more flavour and a better crust.
Good ingredients
Stoneground flour, cultured butter and seasonal fruit, and nothing we would not bake with at home.
A short menu
A handful of breads, pastries and cakes we bake well, rather than a counter that never ends.