One morning, 03:00 to 08:00
Your Business
Bread that takes all night. Scroll slowly: the page bakes along with the dough, from pale to golden, until the door opens.
- 03:00Mix
- 04:00Rise
- 05:00Score
- 06:00Bake
- 07:00Fresh
How the bread is made, in five stages
Stage 1 of 5 · 03:00
Mix
Flour, water, salt and a little starter. Cold and pale, the dough knows nothing yet.
Flour 00 g · Water 00 °C
Stage 2 of 5 · 04:00
Rise
Hours of nothing, on purpose. The dough doubles in the warm and the surface starts to bubble.
Rest 0 h 00 min
Stage 3 of 5 · 05:00
Score
One quick cut so the loaf can open as it bakes. Then the tray slides into the oven.
Oven 000 °C
Stage 4 of 5 · 06:00
Bake
Steam first, then dry heat. The crust moves from pale to gold to deep amber.
Steam 00 min · Dry 00 min
Stage 5 of 5 · 07:00
Fresh
Out, and crackling as it cools. The door opened at seven and the first tray is still warm.
Doors open 07:00
Out of the oven
The time each tray comes out. Placeholder times: replace them with your own.
| Time | Bread | Tray |
|---|---|---|
| 06:30 | Country loafSlow dough, thick crust. | first tray |
| 07:00 | BaguetteCrisp, best within the hour. | first tray |
| 07:30 | PastriesButter and layers. | first tray |
| 09:00 | Seeded ryeDense, keeps for days. | second tray |
| 11:30 | FocacciaOil, salt, a little rosemary. | second tray |
| 14:00 | Afternoon loafThe last bake of the day. | last tray |
Find us
Come early.
Your Business
00 Street Name, Town
- Tue – Fri07:00 – 15:00
- Saturday07:00 – 14:00
- Sun – MonClosed
Placeholder hours. Check the latest with the shop before you go.
Open in maps
Tomorrow's first tray
Set one aside.
Tell us the bread and the time you will come. We bake it into the morning and keep it warm for you.
