Our everyday loaf: stoneground wheat with a little rye, fermented for 36 hours and baked dark. A blistered crust, an open, custardy crumb and a gentle tang. Keeps for three days wrapped in linen.
From $7.00
A dense, dark rye packed with sunflower, flax and pumpkin seeds and a spoon of malt. Slice it thin and toast it. It gets better on day two.
$11.00
Unavailable
A soft, tall Japanese-style milk loaf made with a cooked flour paste for a feathery crumb. Lightly sweet, great for toast and sandwiches.
$10.00
A thick, dimpled slab soaked in olive oil and topped with green olives, rosemary and flaky salt. Crisp underneath, airy inside. Warm it for five minutes before serving.
$14.00
