04:00
The fire goes in
Beech logs burn on the stone floor until it holds 280 °C. Then the ash is swept out and the door closes.
Fire at four. Bread at half seven.
Forty loaves of rye and sourdough out of the stone every morning, and espresso from beans we roast ourselves on Mondays.
From fire to crust in three and a half hours.
05:30
Shaped by hand
Yesterday's sour, rye flour, caraway and salt. Each loaf rests in its own straw basket.
07:30
Out of the stone
The first crust cracks as it cools on the rack by the door. That sound is when we unlock.
07:31
First espresso
Our house roast, pulled double. The first cup always goes to whoever is waiting outside.
Today at the counter
Bread, coffee & beans
The roastery
Twelve kilos every Monday, roasted in the back room while the oven cools down.
Light enough to taste where it grew, dark enough to stand up to milk. Bags go on the counter on Tuesday morning.
24 h
sour before the dough
280 °C
on the stone at five
40
loaves every morning
12 kg
roasted every Monday
Order for pickup
Your loaf, waiting under your name.
Tell us by 18:00 and it is on the shelf from 7:30 the next morning. Pay when you collect.