The loaves
Five things,
every Saturday.
Three sourdoughs, a tray of brownies, and one Basque cheesecake. All from the same kitchen, the same hands, and a long quiet ferment overnight.
The starters are old, mostly. The recipes change a little. The rhythm — Friday evening, Saturday morning — does not.
The Plain One
№ 1 · Sourdough · plain
The Plain One
£4.00· About 800 g
A loaf for the table. Soft crumb, blistered crust.
Taste & texture
- Mild tang from a slow cold ferment
- Crisp, dark crackled crust
- Soft, open crumb that holds the spread
Good with
- Butter and good salt
- Soft eggs and avocado on a Saturday morning
- Warmed under soup
Ingredients
Strong wheat flour, water, our own sourdough starter, sea salt. Nothing else.
A note — every loaf has gluten. We also handle wheat flour in the kitchen, so there's no allergen-safe option.
The Smoky One
№ 2 · Sourdough · cheese & jalapeño
The Smoky One
£5.00· About 800 g
Mature cheddar, pickled jalapeño. A loaf with a temper.
Taste & texture
- Same plain base — slow-fermented, crisp-crusted
- Pockets of mature cheddar that melt back on cooling
- A clean heat from pickled jalapeño, not raw
Good with
- A glass of red and a cheese board
- Pulled apart at the table, no plates needed
- Toasted, with a poached egg
Ingredients
Same base as the Plain One, plus mature cheddar and pickled jalapeño.
A note — every loaf has gluten. We also handle wheat flour in the kitchen, so there's no allergen-safe option.
The Sweet Tooth
№ 3 · Sourdough · dark chocolate
The Sweet Tooth
£5.00· About 800 g
Folded with chunks of 70% dark chocolate. Best torn warm.
A note — every loaf has gluten. We also handle wheat flour in the kitchen, so there's no allergen-safe option.
cut-off Wednesday 23:59 · collect Saturday afternoon — usually 3 to 6 pm