Bread out of the oven at seven, and again at half past twelve.
A sourdough bakery and coffee counter on Quay Street, Halmstead. Come early for the seeded rye. The morning buns rarely last past ten.
Doors open, first bake out
Country loaves, wholemeal, seeded rye, cardamom knots and morning buns.
Drag the slider, or tap a time. The photo, the counter and the colour of the page change with it.
From the shelf
Four of the regulars. The counter changes with the season, so this is a selection rather than the full list.
Eighteen hours from flour to shelf
Every loaf is mixed the afternoon before, shaped by hand and left to rise slowly overnight in the cold. That long rise is where the flavour comes from, and it is also why we can’t bake more once a round sells out.