Our approach
Three ingredients, and a lot of time
Flour, water and salt — plus a starter we feed every day. That is where it begins.
Long fermentation is what gives sourdough its flavour and makes it easier to digest. It also means we cannot rush. Dough mixed today is baked tomorrow.
- Naturally leavened, no commercial yeast
- Fermented 18 to 24 hours
- Baked the morning you collect it
- Baked to order, so nothing is wasted