Baking

From dough to a bake you can take home.

Baking follows the bread or pastry you named. Mixing, baking, and resting each stay on their own point, and we finish all three before it is handed over. Mixing ends when the dough has risen. Baking ends when the crust is browned. Resting ends when the inside has settled.

We mix the dough

We mix flour, water, salt, and yeast, then leave the dough to rise. We shape it when it is ready. If it still needs time, we leave it longer so the loaf bakes up with a full, soft interior. Croissant dough is layered with butter before it rises.

We bake it

We bake the shaped dough until the crust is a warm brown and the inside is set. A pale crust stays in the oven a little longer. A brown crust comes out and rests. A croissant is baked until the layers are flaky, and a tart base is baked until it is dry and light.

We let it rest

We leave the bake to rest until the inside has settled. Bread rests uncovered so the crust stays crisp and the middle stays tender. Fruit goes onto a tart only after the pastry base is cool. When that rest is done, it is ready to collect.

Which bake you are asking for

Sourdough: we mix the dough, bake the loaf until the crust is crisp, and let the interior settle before it leaves the bakery.
Fruit tart: we bake a light pastry base and add fresh fruit only after it has cooled, so the pastry stays crisp and the fruit stays bright.
Croissant: we layer the dough with butter, bake it until it is golden and flaky, and let it rest before you take it.
Food left out: tell us if a food must be left out, and we keep it out of the dough. The bake is then made without that food, and it rests like any other bake. This is not dietary or medical advice.

While the bake is in the bakery

On arrival

Tell us the bake, the number, and the day again when you come. We bring it once it has rested. You collect the bread or pastry you named, pleasant to carry.

If you are late

If you come later than we expected, the bake you asked for is still the one we set aside, as long as it is still pleasant to eat. If it is no longer right for the day, we say so and bake another of the same kind. The new one rests before it is handed over.

What is ready

We hand over only what has rested that day. If the bread or pastry you asked for is short, we say so on the contact page before you come. We do not hand over a hot bake to fill the gap.