From a small kitchen in Guildford —
Bread, made by hand,
in small batches.
he bread we wanted was hard to find. So we started baking.
We baked for ourselves at first. Then for friends. Friends started asking when the next bake was, and whether they could pay for one. That's how this began.
Every loaf takes more than a day. The starter — flour, water, wild yeast we keep alive on the counter — gets fed the morning before. We mix in the afternoon, fold every half hour for a few hours, and leave the dough to ferment cold overnight. The next morning we score by hand and bake one at a time, in a covered pot. Time and steam do most of the work.
Each Saturday's bake is capped at a number that fits the kitchen and the day. When the cap fills, the form closes — no rushing, no shortcuts. Better to bake a few loaves well than a lot of loaves badly.
For yourself, or for someone you know. Either way — bread, by hand, in small batches, with care and time. From our kitchen to your table.
(A note — every loaf contains gluten. We also handle wheat flour in the kitchen, so there's no allergen-safe option.)