the whole bread family
Our breads
Two bread families (for now), each one baked in small batches and shaped by hand.
Milk Bread
Pillowy, cloud-soft and just a little sweet.
Milk bread is made with a cooked flour paste (tangzhong) that locks in moisture, so each slice pulls apart in soft, feathery layers and stays tender for days.
Sourdough
Crackly crust, open crumb, slow-fermented flavour.
Our sourdough is leavened with a natural starter and fermented slowly for a deep, gently tangy flavour, a chewy crumb and a crust that crackles when you slice it.
want a loaf?
Say hi!
We bake in small batches, so the best way to grab a loaf is to drop us a note. We'll let you know what's coming out of the oven next.