Unlike many bakeries that prepare their bread overnight, we bake throughout the day. This ensures our customers receive the freshest bread possible—straight from the oven rather than sitting overnight for delivery. It also allows our bakers a better quality of life. The trade-off, however, is that our shelves aren’t fully stocked first thing in the morning. Instead, most of our bread arrives warm and fresh throughout the day. The only exceptions are our rye-based loaves and 100% wholemeal bread, which develop deeper flavors and longevity when left to rest overnight.

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We use Bioreal Organic Yeast—fresh when available, or dried when necessary—as well as our own natural sourdough starters, affectionately named Johnson, Snow White, and Dominic. Unlike commercial yeast, which is produced using artificial growth substances and chemicals such as sulphuric acid and ammonia, organic yeast is cultivated in pure spring water and organic grain-based nutrients. Every ingredient is non-GMO and naturally developed.

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All our bread is made entirely onsite, shaped by hand, and baked in handcrafted ovens imported from a wonderful family in Belgium. Despite using no more power than a household kettle, these ovens produce bread of exceptional quality, rivaling large-scale commercial deck ovens.

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Our first team of bakers was trained in-house, learning the techniques and standards required to create bread with distinctive flavor and texture. We deliberately hired local individuals, many from the streets surrounding our bakery. While some were enthusiastic home bakers, none had ingrained habits or fixed methods—allowing us to embrace both traditional and innovative techniques.

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Unlike supermarkets and mass producers who prioritize speed and cost-efficiency, we take the time to do things right. Some of our loaves take three days to make, simply because slow fermentation results in superior flavor and texture.

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Our guiding principle is simple: if it’s not amazing, we won’t make it. We have spent years perfecting our recipes and techniques, drawing inspiration from experts such as Maurice Chaplais (Maison Chaplais), Wayne Caddy (The School of Artisan Food), the team at Le Cordon Bleu London, and Christopher’s daughter, Tiffanni—who helped develop many of our signature products, including the ‘Bloomer’ named after her.

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We source only the finest ingredients, with our (mostly organic) flour coming from Shipton Mill, along with Bioreal organic yeast, fine sea salt, and nutrient-rich organic seeds such as sesame, flax, sunflower, pumpkin, millet, and chopped rye.

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By using slow fermentation methods that allow grains and flour to soak overnight, we naturally enhance flavors, improve nutrient availability, and create bread that is easier to digest—unlike commercially produced loaves that are rushed through fermentation and baking.