Flour · Water · Salt · Time

Baked slow,
through the coldest
hours.

A wild-yeast sourdough that spends its longest, darkest stretch resting in the cold — the same patience the name asks of us. Baked fresh each morning in small batches.

See this week's loaves Visit the bakehouse

The Process

Every loaf has its December.

Somewhere in the middle of every bake sits a long, quiet, cold stretch — the dough resting in the walk-in overnight while the wild yeast works slowly through it. It's the part that can't be rushed, and it's where the flavor actually comes from.

Hour Proof

01 Mix & AutolyseFlour and water rest together before the starter joins.
02 Bulk FermentWarm room, folded by hand every 30 minutes.
03 Shape & Cold Retard26 hours in the walk-in — the December stretch.
04 Bench ProofLoaves come back to temperature before the oven.
05 Score & BakeSteam-injected deck oven, 480°F.

This Week's Breads

Four loaves, one starter.

Everything comes from the same 12-year-old culture. What changes is what we fold into it.

Country Loaf

Our house standard — open crumb, dark blistered crust, nothing added.

Baked daily

Rye & Caraway

$10

30% dark rye, cracked caraway, a tighter crumb built for the cold months.

Thu – Sun

Walnut & Fig

$11

Toasted walnuts and dried mission figs folded in after bulk ferment.

Fri – Sun

Seeded Miche

$12

A 2kg whole-wheat miche, crust rolled in sesame, flax, and sunflower.

Saturdays only

Visit the bakehouse.

Address

14 Miller Street, Sydney NSW

Order ahead

Loaves sell out most mornings — call or order online by 6pm the day before.

Order for pickup

Hours

Thursday7:00 — 14:00

Friday7:00 — 14:00

Saturday7:00 — 15:00

Sunday7:00 — 13:00

Mon – WedBaking for next week

Baked slow,through the coldesthours.