Bread for school lunches

9 October 2026

Customers ask us about this more than anything else. We buy from the same farmers each week, so we know how their flour behaves. We tasted twelve versions before we were happy to put it on the counter. Ask any of us about it when you visit; we love to talk about bread.

Seeded loaves and where the seeds come from

4 August 2026

Customers ask us about this more than anything else. We buy from the same farmers each week, so we know how their flour behaves. We tasted twelve versions before we were happy to put it on the counter. Ask any of us about it when you visit; we love to talk about bread.

Making chapati-style flatbread

27 July 2026

Customers ask us about this more than anything else. We buy from the same farmers each week, so we know how their flour behaves. We tasted twelve versions before we were happy to put it on the counter. Ask any of us about it when you visit; we love to talk about bread.

Why we close on Mondays

22 June 2026

Customers ask us about this more than anything else. We buy from the same farmers each week, so we know how their flour behaves. We tasted twelve versions before we were happy to put it on the counter. Ask any of us about it when you visit; we love to talk about bread.

Cutting waste: bread pudding Fridays

17 May 2026

Customers ask us about this more than anything else. We buy from the same farmers each week, so we know how their flour behaves. We tasted twelve versions before we were happy to put it on the counter. Ask any of us about it when you visit; we love to talk about bread.

Mandazi on Sunday mornings

12 March 2026

Customers ask us about this more than anything else. We buy from the same farmers each week, so we know how their flour behaves. We tasted twelve versions before we were happy to put it on the counter. Ask any of us about it when you visit; we love to talk about bread.

What a wedding cake tasting looks like

7 February 2026

Customers ask us about this more than anything else. We buy from the same farmers each week, so we know how their flour behaves. We tasted twelve versions before we were happy to put it on the counter. Ask any of us about it when you visit; we love to talk about bread.

A morning at the ovens

2 January 2026

Customers ask us about this more than anything else. We buy from the same farmers each week, so we know how their flour behaves. We tasted twelve versions before we were happy to put it on the counter. Ask any of us about it when you visit; we love to talk about bread.