The Secret Behind Our Sourdough That Sells Out by Noon

Our sourdough starter, fondly called “Bubbles,” was first cultured in 2016 and has been fed every 12 hours since. We never add commercial yeast. Each boule takes 36 hours from mix to bake: 6-hour autolyse, 12-hour bulk ferment with 4 sets of coil folds, cold overnight retard, then bake at 280°C with steam for the perfect blistered crust.

Why it tastes different

Long fermentation isn't just for texture — it develops flavour and makes the bread easier to digest. The tang is mellow, the crumb is open and chewy, and the crust sings when you press it.

How to enjoy it

Slice thick, toast lightly, and top with salted butter. That's it. Or make the ultimate grilled cheese: sourdough + aged cheddar + caramelized onions.

We bake 40 boules every morning — come by 8 AM if you want one warm!