Laminating by hand, one fold at a time
Our croissant dough takes two days and three folds. A look at the cold, careful work behind the pastry case.
The pastry room is the coolest corner of the bakery for a reason. Laminating dough means keeping butter and dough at almost the same temperature while you roll them thinner and thinner.
The lock-in
A slab of cultured butter is beaten flat and wrapped inside the rested dough. If the butter is too cold it shatters, if it is too warm it melts in. We check it with our thumbs, not a thermometer.
Three folds
Each single fold triples the layers. After three, the dough rests overnight before it is cut into triangles, rolled and left to proof until it wobbles when you tap the tray.
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What we bake when the days get short
Apples, spice and the first stollen of the year. Our autumn and winter menu, and when each bake arrives.
Why our loaves take 36 hours
Time is the one ingredient we never cut. Here is what happens to a country loaf between Tuesday afternoon and Wednesday morning.
A simple focaccia for home ovens
No starter, no special tools, one large tray. Our weekend focaccia adapted for a home kitchen.
Meet the miller behind our flour
Our wheat and rye come from a small stone mill less than an hour away. We spent a morning there during harvest.