Founder & Head Baker
Juliette Moreau
What they do here, in a line or two.
Baker's Choice: Country Sourdough
Old technique, grain grown near here
One commitment: bake with time, wild yeast, and flour that still remembers the field it came from.
The mother starter
A wild starter, fed every morning before the first mix.
Our bread rises on a wild culture we keep and feed ourselves. It is a mixed colony of wild yeast and lactic bacteria, and it is what gives the loaves their custardy open crumb and gentle sour note. We feed it with whole rye and unbleached stone-ground wheat. No commercial yeast, no dough conditioners, no enzyme boosters. Every loaf we sell rises from that one culture.
7:00 First loaf out
7:00 First loaf out
36 Cold ferment
27 Croissant lamination
Where the flour comes from
The grains in our hearth
What we mill with, and why each one is on the bench.
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Sonora wheat
Heirloom soft white -
Sonora wheat
Heirloom soft whiteA historic soft white wheat: sweet and nutty, and a dough that stretches instead of tearing.
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Yecora Rojo hard red
High protein hard redThe reason our country loaves hold their shape, colour up deeply and smell the way they do.
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Dark mountain rye
Whole grain ryeStone-ground whole, bran and germ left in. Fibre, and the earthy note that carries a Danish rugbrod.
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Khorasan
Ancient wheatGolden amber berries with a buttery profile, milled for the weekend bakes.
Grain and ferment
Slow bread that credits the miller, the farmer and the hearth.
Four things go into our bread: stone-ground grain, water, sea salt, and a wild levain we keep fed ourselves.
A commercial bakery can push dough through in a couple of hours with improvers, conditioners and packaged yeast. Ours rests in the cold room for days instead.
That long wild fermentation is where the lactic sweetness, the dark caramelised crust and the custardy open crumb come from.
Naturally leavened
No packaged yeast. Every loaf rises on our own starter.
Naturally Leavened
No commercial yeast or dough conditioners. Every loaf rises from our wild starter culture.
Stone-Milled Regional Grains
We source identity-preserved wheats directly from sustainable regional millers and farmers.
36-Hour Cold Ferment
Long, slow fermentation develops deep complex flavors, blistered crusts, and an open custard crumb.
Zero Waste Community Hearth
Surplus loaves are shared with local community food initiatives; kitchen scraps are composted.
7:00 AM First loaf out
7:00 AM First loaf out
36 hours Cold ferment
27 layers Croissant lamination
The hands behind the hearth
The people who mix the dough, laminate the pastry and pull the shots.
Founder & Head Baker
Juliette Moreau
Dedicated artisan baker with over 15 years refining long cold wild fermentation, deck-oven hearth bakes, and stone-milled heritage grains.
Baker's Choice: Country Sourdough (plain with good butter)
Head Pastry Chef & Cake Designer
Claire Sun-Hee Park
Experienced pastry artisan specializing in traditional French butter lamination, seasonal fruit compotes, and bespoke celebration cake styling.
Baker's Choice: Butter Croissant & Meyer Lemon Danish
Head Barista & Beverage Lead
Mateo Rivera
Specialty coffee enthusiast dedicated to dialed espresso extractions and botanical syrups that pair cleanly with morning sourdough.
Baker's Choice: Cardamom Morning Bun + Double Cortado
Baking for the block
A neighborhood bakery is a communal anchor. We believe fresh bread should nourish and support our local community.
Loaves left at the end of service go to neighbourhood food programmes rather than the bin, and our coffee grounds and kitchen scraps go out for composting.
