Cookies
Homemade cookies are baked until the tops are golden and the centres have set. They rest on a tray so they firm up before you take them. You collect them once they are cool enough to pack.
Bread
Bread and pastries you can compare.
This page sets out sourdough, fruit tarts, and whole-grain bread. Read the group that matches what you want, and that group stays with that bake. A full catering booking sits outside a normal visit. Even on a busy counter, every bake rests so it is pleasant when you collect it, and each kind stays with its own group.
Three groups we bake
Sourdough
Sourdough is mixed from flour, water, and salt, left to rise, and baked until the crust is crisp and brown. Tell us how many and the day. We bake the loaves and let them rest. If the dough needs more time, we give it that time before it goes into the oven.
Fruit tarts
A fruit tart begins with a light pastry base. Tell us how many and the day. We bake the base, let it cool, and add fresh fruit only then, so the fruit stays bright and the pastry stays crisp.
Whole grain
Whole-grain bread keeps the grain in the dough. Tell us how many. We bake the loaf, let it rest, and slice it only after it has cooled, so each slice has a soft middle and a brown edge. A warm loaf stays whole until that rest is finished.
Six bakes, and what to expect
Fruit tarts
A fruit tart has fresh fruit on a delicate pastry base. The fruit goes on after the base has cooled, so the pastry stays crisp and the fruit stays bright. You collect the tart with that fruit still looking fresh.
Sourdough
Sourdough is the loaf to choose when you want bread with a crisp crust and a soft interior. It stays whole while it rests, and it is ready for you when that rest is done.
Croissants
Butter croissants are layered with butter, left to rise, and baked until they are golden and flaky. They rest a short while so the layers stay light. You collect them while they are still pleasant to eat the same day.
When you come
When you come, tell us the bake and the number again. We bring it once it has rested. It has been mixed, baked, and cooled for you. You collect it, and that is the close of the visit.
Whole grain
Whole-grain slices are handed over only after the loaf has cooled. If that bread is short that day, we say so and offer another loaf that is ready. We do not slice a hot loaf to make the counter look full.
