Baked this morning, gone by lunch.
We bake in small batches every day: sourdough loaves, croissants, and whatever fruit is in season folded into a tart. Come early.
What we bake
Sourdough
A 36-hour ferment, baked dark. Loaves and rolls from 7am.
Pastries
Croissants, danishes and a rotating seasonal tart.
Coffee
Locally roasted. Flat whites are our thing.
Opening hours
| Tuesday to Friday | 7am to 2pm |
|---|---|
| Saturday and Sunday | 7am to 12pm |
| Monday | Closed |