Country Sourdough
7.90 лвOur signature — 36-hour cold ferment, deep crackling crust, open and elastic crumb.
Products
Our bread
Every loaf starts with three ingredients and a fourth you can't put in a bowl — time. Here's what you'll find on our counter.
Hand shaped
Sourdough
Whole-grain Rye
8.40 лвA blend of rye, spelt and einkorn, studded with nuts and seeds. Dense and wholesome.
Seeded Batard
8.90 лвAn oval loaf with toasted sesame, flax and sunflower baked inside and out.
Pastries
Cinnamon Rosette
4.50 лвButtery laminated dough spiralled with cinnamon, cardamom and muscovado sugar.
Goat-cheese Scone
4.20 лвA flaky, buttery scone with local goat cheese, fresh thyme and cracked black pepper.
Seasonal Heart Pastry
5.20 лвA seasonal pastry — laminated shell with a heart of homemade cream and seasonal fruit.
The process
From flour to crust
- 01
Wake the starter
Every morning our starter gets fed. We wait for it to bubble and smell sweet-sour — the sign it's alive.
- 02
Mix and rest
Flour, water, salt. No yeast, no improvers. After the initial mix the dough rests for 30 to 60 minutes.
- 03
Fold and cold-ferment
A few folds over 4 hours, then a slow cold fermentation in the fridge for 24 to 48 hours.
- 04
Shape and steam-bake
Hand shaping, final proof, then straight into the stone oven with steam. The crust sings as it cools.