crumb.
crumb.

From the oven

The whole counterCountry loafPastriesSharing boxes

Around the bakery

How the bake worksBreakfast togetherCome by the counterUseful questions
Golden butter croissants with an open flaky crumb
A little something for later.
Plan an order enquiry

The bake

Before the counter,
there is the dough.

Before the first loaf reaches the counter, there is dough to mix, time to let it rise and shaping to do at the bench.

Flour-dusted hands shaping a round loaf

Mix & rest

Start with the dough in front of you.

Flour, water and the other ingredients are brought together according to the bake. Resting and fermentation give the dough time to develop before it is handled again.

The rhythm of a bread dough is different from the folding and resting needed for pastry. The day is planned around those differences.

Finished country loaves on the bakery counter
From the bench to the counter.

Shape & bake

The bench and the oven do different jobs.

Shaping prepares the dough for its final rest. At the oven, the aim is a loaf with colour, a developed crust and a crumb that suits the bread. Pastries need their own attention to layers and finish.

The counter is the visible end of that work. The preparation begins well before the first bag is opened.

See what reaches the counter
Put a loaf on the list