Bread worth getting up for.

A baker’s day

Our day starts at three. Yesterday.

1. 4 pm – 7 pm Mix Tomorrow’s dough is mixed and folded every half hour.
2. 7 pm – 3 am Cold prove Shaped loaves rest in the cold overnight — this is where the flavour comes from.
3. 3 am – 5:30 am Ovens on The deck oven comes up to heat; baguettes are shaped and croissants proved.
4. 5:30 am – 2 pm Bake Bread first, then pastry, cookies and the afternoon baguettes.
5. 7 am – 3 pm Doors open The shop is open — come in.