This is slow bread.

Leavened with a living wild culture and fermented for up to 48 hours, each loaf is mixed, folded and shaped entirely by hand.

Made using Wholegrain Milling Co. flour — 85% white, 15% wholegrain — with a subtle touch of fennel seed for depth and character.

Baked fresh each weekend morning.
You choose Saturday or Sunday collection.
$10 per loaf.