555-0195 Order ahead

Fresh bread at first light.

Sourdough, rye and soft milk buns from a slow, stone floored oven, plus croissants and sweet things for the walk home. Out by 6 am, every day.

See today’s bake
Order ahead 555-0195
A sourdough loaf sliced beside a bread knife and stalks of wheat
Country sourdoughfrom $9
Two crusty bread batons on a wooden table
Rustic batonsfrom $5
A flaky croissant on a cork coaster
Butter croissant$4
4.9from 800+ reviews
6 amfirst loaves on the shelf
48 hrslow sourdough rise
100%stone milled flour

Our breads

Simple flour, water, salt and time.

The list changes a little with the seasons. Everything is baked here, every morning, and what is left at closing goes to the shelter down the road.

Loaves

  • Country sourdough$9Wild yeast, a 48 hour rise and a deep, crackling crust
  • Seeded rye$10Sunflower, flax and pumpkin seeds, dense and nutty
  • Milk buns, four$7Soft, golden and a little sweet
  • Olive and rosemary fougasse$8Torn at the table, best still warm
  • Baguette$4Crisp shell, open crumb, out three times a day

Sweet things

  • Butter croissant$4Laminated by hand over two days
  • Cardamom bun$4.50Twisted, glazed and fragrant
  • Almond croissant$5Baked twice with almond cream
  • Seasonal fruit tart$6Whatever the orchard sends this week
  • Brown butter cookie$3Chewy middle, sea salt on top

Allergens: our bakery uses wheat, rye, milk, eggs, sesame and nuts. Ask at the counter and we will tell you exactly what is in each bake.

A baker checking trays of pastries at the bakery bench Head bakerat the bench from 4 am

The bakers

The hands behind the loaves.

A small team of bakers who would rather be up early than cut a corner. No mixes, no shortcuts, just good flour and patience.

  1. 01
    Head baker

    Shapes every loaf and keeps the sourdough starter happy.

  2. 02
    Pastry lead

    Folds the croissant dough over two slow days.

  3. 03
    Morning shift

    Three bakers who light the oven at four.

  4. 04
    Counter team

    Knows your usual before you say it.

A baker at the counter among croissants and meringues

Say hello at the counter. We are happy to slice, wrap or tell you which loaf suits your soup.

Visit us

Come by for a warm loaf.

On the corner of the market square, south side. Coffee to go, a long bench by the window and a water bowl for dogs at the door.

Tuesday to Friday
6 am to 4 pm
Saturday
7 am to 3 pm
Sunday
7 am to 1 pm
Monday
Closed, the oven rests
555-0195
The bakery counter lined with fresh loaves and pastries

Kind words

From the people in the queue.

“The country loaf keeps for days and still toasts like it was baked this morning. We have not bought supermarket bread since.”
Family of four, south side
“Warm cardamom buns at seven, a smile at the counter and the best coffee on the street. A quiet ritual I would not give up.”
Early riser, nearby
“I order ahead every Friday for the weekend. It is always ready, wrapped in paper and still warm when I arrive.”
Weekend regular

Order ahead

Your loaf, kept warm for you.

Order by 8 pm and pick up from 7 am the next morning. We hold every order until noon, wrapped in paper with your name on it.

  • Ready from 7 am
  • Pay when you collect
  • Weekly standing orders welcome