Crusts, crumb and cakes
A running record of what came out of the oven: blistered crusts, lamination cross-sections, celebration cakes and the morning counter.
Country loaf, scored and baked
78% Hydration • 36h Cold Ferment • Wild Levain
A whole hearth loaf on the bench, flour still on the crust and the score opened up along one side.
Butter Croissants
Laminated Butter Dough • Baked Each Morning
Croissants on the slate under a last dusting of sugar.
The morning bread basket
Rolls, Seeded Loaves, Baguettes • Out At Opening
Everything out of the first bake, together in the basket before the counter fills.
Cardamom morning buns
Sourdough Brioche • Freshly Ground Cardamom • Pearl Sugar
Twisted knots on the tray, glazed and finished with pearl sugar.
Dark Chocolate Drip Celebration Cake
Dutch Cocoa Sponge • 70% Ganache Drip • Swiss Buttercream
Chocolate ganache poured over vanilla buttercream and finished with chocolate shavings.
Citrus meringue tart
Citrus Curd • Torched Meringue • Butter Shell
Sharp citrus curd under torched meringue, cut into the shell.
The case at opening
Loaves, Rolls And Baguettes • First Bake
The display case filled for the morning, baguettes racked behind it.
Working the dough by hand
Hand Mixed • Hand Shaped
Dough worked on the floured bench, before it goes into the basket to prove.
Under the cafe sign
Coffee Bar • Board Menu
The coffee side of the room, lamps low over the board menu.