The bench, today.
Most things on this page are baked every day. A few are weekend-only. When a loaf is gone, it’s gone — that’s how we know the dough fermented properly.
Sourdough Loaves
BAKED DAILYCountry Sourdough
Stone-milled hard red wheat, Type 85, sea salt. 70% hydration, 36-hour ferment.
900g · veganSeeded Country
Country sourdough loaded with toasted sunflower, sesame, pumpkin, and golden flax.
900g · veganOlive & Rosemary Fougasse
Flat, leaf-shaped Provençal loaf. Castelvetrano olives, garden rosemary, cold-pressed olive oil.
500g · Fri–Sun · veganWhole-Grain Miche
A two-kilo wheel of stone-milled red fife and rye. Keeps a week. Slices into thick, dark toast.
2kg · Saturday only · veganWalnut & Honey
Toasted local walnuts, regional wildflower honey, and a touch of fresh sage. Best with blue cheese.
700g · contains honeySprouted Buckwheat
Sprouted buckwheat and rye, naturally gluten-light. Earthy, dense, ideal alongside hearty soups.
600g · veganPastries & Viennoiserie
WED – SUN
Almond Croissant
$5.50Day-old butter croissant soaked in orange-blossom syrup, filled with almond cream.
Brown Butter Kouign-Amann
$6Sugar-laminated Breton pastry, caramelized to amber, with brown-butter sea salt. Saturdays only.
Cardamom Morning Bun
$5Brioche dough rolled with hand-ground green cardamom, rolled in vanilla sugar. Warm until 10am.
Sourdough Cinnamon Roll
$5.50Long-fermented dough swirled with butter, cassia cinnamon, and dark muscovado. No icing — it doesn’t need it.
Seasonal Galette
$7Flaky rye crust, whatever fruit the orchard down the road dropped off this week. Always changing.
Rye Chocolate Cookie
$4Dark rye flour, 72% chocolate, flaky sea salt on top. Big, chewy, slightly bitter, deeply satisfying.
The Pantry Shelf
TO TAKE HOMEHouse Stone-Milled Flour
Hard red wheat. 1kg paper bag.
Marge Jr. Starter
A dehydrated cutting of our 12-year starter, with feeding notes.
Wildflower Honey
From the apiary three towns over. 250g jar.
House Olive Oil
Cold-pressed, peppery, the same oil we bake with. 500ml.
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