Warm bread. Warmer welcome.
Sourdough loaves, flaky pastries and slow-fermented favourites — baked fresh in our stone oven every single morning.
What we're known for
A few things our regulars never leave without.
Country Sourdough
A 36-hour ferment with crackling crust and an open, tangy crumb.
Almond Croissant
Twice-baked, soaked in orange-blossom syrup, finished with toasted almonds.
Single-Origin Coffee
Rotating beans from Mosaic Roasters, pulled on our La Marzocco.
A decade in the dough
We opened our doors in 2014 with one stone oven, a stack of flour sacks and a stubborn belief that good bread takes time. Ten years on, that hasn't changed — and neither has the recipe.
Read our storyOrder a celebration cake
Birthdays, weddings, or just a Tuesday — we'll bake something unforgettable.