Craft
Why We Mill Our Own Flour on Fridays
Once a week we run a small stone mill in the back of the bakery. Here is why that Friday ritual matters more than any single ingredient.
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The Journal
Notes on
Notes on
Bread & Craft.
From the bench, the oven, and the grain store.
Recent Entries
Four Notes
Four Notes
from the Bench.
Process
The Starter That Has Been Alive Since 2017
We feed it every morning before we feed ourselves. Years old, still unpredictable, still the foundation of everything we bake.
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Philosophy
On the Difference Between Good and Honest
Good bread is technically correct. Honest bread is something else. We have been thinking about the difference for a long time.
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Origin
Sourcing Grain: A Visit to Marriages Mill
We drove to Essex to meet the people who grow and mill the wheat that goes into our country sourdough. What we found there changed how we think about flour.
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We're Writing About.
Come in before 9am for bread straight from the oven, or order wholesale for your café, restaurant or hotel.
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