Our story
Why the bakers start at 4
Sourdough takes its time. If the bread is going to be on the racks when the doors open at 7, the day has to start in the dark.
The name
A proof room is where shaped dough rests and rises before it goes in the oven. For sourdough that rest takes hours. Ours is where every day here begins.
Baked that morning
The bakers come in at 4 am. By 7, when the doors open, the bread is on the racks: country loaf, seeded rye, baguettes and focaccia. The croissants, pains au chocolat and morning buns follow, and the cardamom buns come out at 7:30.
Nothing on the shelves was baked the day before. We stay open until 3 pm, or until the shelves are empty, and start again the next morning we're open.
Wednesday to Sunday
We bake five days a week and close on Monday and Tuesday.
Cakes, by Hana
Hana bakes the cakes, to order with two days' notice: six-inch or eight-inch, in chocolate, vanilla bean, brown butter or lemon. Book a 10-minute call and she rings you between 1 and 3 pm, Wednesday to Friday.
Book a cake call
Baked this morning, sold today.