Our story
A shed, a mixer, and a lot of early mornings.
We started in 2019 out the back of a shed on the Jamieson road, selling to whoever would have us. The bakery on the lane came two years later.
The method hasn't changed much. Flour from a mill two hours away, a starter older than the business, and a long cold ferment we're told is inefficient. It is. It also makes better bread.
There are four of us now. The ovens go on at four, the doors open at half six, and most days we're sold out of something by nine.
We know the bloke who grows the wheat. That isn't marketing, it's just how far away the mill is.
— on the flourThe flour
Stoneground, two hours north.
Our bakers' flour comes from a mill in the north-east, from wheat grown within a hundred kilometres of it. It costs more than the pallet-load stuff and behaves differently in the mixer depending on the season.
That's a nuisance some weeks. It's also the entire point.
Wholesale
We supply a few places.
A handful of cafes and two pubs around Mansfield take bread from us. If you run somewhere and want to talk about it, ring before ten and ask for whoever's on the bench.