Baked slowly. Gone by noon.
Naturally leavened sourdough, butter-layered pastry and proper coffee from a small neighbourhood bakery. The ovens go on before sunrise, so come early.
Demonstration photography
On the counter this morning
Sample bakes and prices for a fictional bakery.
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Butter croissant
Sample price: $4.50
Laminated over three days for a shattering crust and a soft, honeycombed middle.
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Country sourdough
Sample price: $9
A long, cool ferment and a dark bake. Blistered crust, tangy crumb, sliced to order.
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Almond croissant & flat white
Sample price: $9.50
Yesterday’s croissant, filled with frangipane and baked again. Better with coffee.
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Cinnamon roll
Sample price: $5
Brown sugar and cinnamon rolled through soft dough, glazed while still warm.
Bread asks for time. We give it.
Our starter is fed every evening, our butter is cultured and our flour is milled nearby. Nothing goes on the shelf that we wouldn’t take home ourselves.
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The night before
Dough is shaped by hand and left to rise slowly in the cool.
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Before sunrise
Ovens on. Loaves go in first, then the croissants, then the rolls.
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Doors open
The coffee’s poured, the shelves are full and the windows steam up.
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Around noon
The croissants are usually gone. The sourdough doesn’t last much longer.
Up close
Crust, crumb and the hundred layers in between.
Come by in the morning
Pull up a chair by the window, or take a warm loaf home. If the shelves are bare, there’s always tomorrow.
- Where
- Juniper Street, in your neighbourhood Sample address. This bakery is fictional.
- When
- Early mornings until sold out Sample hours, for illustration.
- Reserve
- Ask us to set fresh bakes aside for pickup Each request waits for the bakery to confirm it.