Country sourdough
$7.50Our 48-hour loaf. Wheat, a little rye, lots of patience.
VGNFGluten
Bakery · Old Mill · since 2014
Bread worth getting up for.
Slow sourdough, butter-laminated pastry and a proper cup of coffee. Our ovens are lit at 3:30, and the first loaves hit the shelves at 7:00.
- 48 hslow ferment
- 6local flours
- 7:00doors open
Country sourdough✿Seeded rye✿Butter croissants✿Cardamom knots✿Baguettes twice a day✿Brown butter cookies✿
Fresh from the oven
Today's bake times
Every tray, every day. The board follows your clock and lights up whatever just came out and what's next.
Warm bread: 7:00 & 14:00 At the bakery it's7:00Today
Next out of the oven
Cardamom knots
7:15 · in 15 min
Just outButter croissants
- 4:30Country sourdough48-hour levain, deep dark crust60 loavesScheduled
- 6:00Butter croissantsLaminated over three days180 piecesScheduled
- 7:15Cardamom knotsBrown sugar, orange zest90 knotsScheduled
- 9:00Seeded ryeSunflower, flax and a little treacle40 loavesScheduled
- 10:30Rosemary focacciaOlive oil, flaky salt, confit garlic12 traysScheduled
- 12:00Fruit tartsCrème pâtissière and today's berries48 tartsScheduled
- 14:00Second baguette bakeFor your dinner table, still crackling80 sticksScheduled
- 16:00Brown butter cookiesWarm, gooey, gone by five120 cookiesScheduled
Times are for Larkspur Lane. Warm bakes sell fast, so pre-order anything you can't miss.
The bread case
Loaves, knots & laminated things
Tap a shelf, then use the chips to show only what suits you. Allergens are listed on every label.
Show only
Seeded rye
$6.80Dense and dark with sunflower, flax and pumpkin seeds.
VGNFGlutenSesame
Classic baguette
$3.20Crisp, blistered, baked twice a day.
VGNFGluten
Spelt & honey
$6.90Soft, nutty crumb with wildflower honey.
VNFGluten
Rosemary focaccia
$5.40By the slab, with confit garlic and flaky salt.
VGNFGluten
Buckwheat loaf
$8.20Naturally gluten-free, baked in its own tin.
VGGFNF
Butter croissant
$3.60Three days, 27 layers, French-style cultured butter.
VNFGlutenDairyEgg
Pain au chocolat
$3.90Two batons of 70% dark chocolate.
VNFGlutenDairyEggSoy
Almond croissant
$4.40Twice-baked with frangipane and flaked almonds.
VGlutenDairyEggNuts
Cardamom knot
$3.80Brown sugar, cardamom and orange zest.
VNFGlutenDairyEgg
Cinnamon swirl
$4.20Soft brioche, cinnamon butter, cream cheese glaze.
VNFGlutenDairyEgg
Vegan croissant
$3.90Laminated with cultured oat butter.
VGNFGlutenSoy
Ham & gruyère croissant
$6.20Dijon, béchamel, a crisp cheese lid.
NFGlutenDairyEgg
Spinach & feta roll
$5.40Flaky pastry, lemon, dill and pine nuts.
VGlutenDairyEggNuts
Focaccia sandwich
$8.90Mortadella or grilled courgette, pesto, burrata.
NFGlutenDairy
Leek & cheddar quiche
$6.60Buttery shortcrust, set custard, thyme.
VNFGlutenDairyEgg
Tomato galette
$6.40Olive oil pastry, heirloom tomatoes, basil. Vegan.
VGNFGluten
Sourdough toastie
$7.80Three cheeses, onion jam, pickled chilli.
VNFGlutenDairy
KeyVG VeganV VegetarianGF Gluten-freeNF Nut-freeDairy Contains allergenEverything is baked in a kitchen that handles nuts, sesame and gluten.
48 hours, start to crust
How a loaf happens
We don't rush dough. Here is the life of a single country sourdough, from a spoonful of starter to your breadboard.
- 0 h
Feed the levain
Our 12-year-old starter, Hazel, gets rye flour and warm water.
- 12 h
Mix & autolyse
Stone-milled wheat from Hollin Farm rests with water for an hour.
- 14 h
Stretch & fold
Four sets of folds by hand, thirty minutes apart.
- 18 h
Shape & retard
Shaped into baskets and slept in the cold overnight.
- 46 h
Score & bake
Into a 260 °C stone deck oven with a burst of steam.
- 48 h
On your table
Cooled for an hour, then onto the shelves by 7:00.
Flour & farmers
Grown an hour from the oven
Six flours, three farms, one stone mill. We buy whole harvests from Hollin Farm and Ashby Mill and pay before the seed goes in the ground.
- Heritage wheat, spelt and rye, stone-milled weekly
- No improvers, no additives, just flour, water, salt
- Day-old loaves become croutons, crumbs and community fridge drops
- Bread-making classes on the first Sunday of every month
62kLoaves baked last year
12Years of the same starter
3Partner farms
Kind crumbs
What the queue says
★★★★★
“The country loaf has ruined supermarket bread for our whole family. We queue on Saturdays and nobody complains.”
Hannah VossSaturday regular
★★★★★
“They built our three-tier wedding cake from a sketch on a napkin. Pistachio and raspberry, and guests still ask about it.”
Leo MarchettiWedding, June 2026
★★★★★
“I pre-order at night and collect at 7:30 on the way to the station. Warm croissant, no queue, perfect morning.”
Priya AnandPre-order regular
From the journal
Recipes & bench notes
From the bench
Recipes
Pastry notesSkip the queue, keep the warmth.
Pre-order tonight by 20:00 and your box will be waiting on the pickup shelf from 7:00.
