Three years of daily feeding
Every single day, no exceptions, our sourdough starter gets fed. Flour, water, a little patience. It has been doing this since April 2023 and has never missed a day.
A healthy starter makes bread that tastes nothing like what you get from commercial yeast. The flavour is deeper, the crust crackles differently, the crumb is more open. These things take time to develop — you cannot shortcut them.
Pre-order by Thursday evening
Our sourdough loaves are only available on Fridays and Saturdays. We use a 24-hour cold retard — the dough spends a full day in the fridge developing flavour before baking. Pre-order by Thursday evening to guarantee yours.