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Formula and Timing
5 ingredients
Organic flour, organic olive oil, water, salt and yeast
80%
Dough hydration
06:00
First deliveries
Standard Sizing
Daily Loaf Profiles
Each loaf is baked in 12x9.5 inch Stainless Steel pans using extra virgin cold-pressed olive oil, yielding crisp crusts and aerated structures.
Sea Salt & Rosemary
Confit Garlic & Oregano
Basil Pesto
Dressed with wild East London rosemary stems and Maldon sea salt flakes. Divide the loaf into as many slices or squares as you want.
Slow-poached whole garlic cloves nested into deep finger dimples with flowering dried oregano and generous pools of peppery Sicilian extra virgin olive oil.
Topped with shaved Tropea onions, charred tenderstem brassicas, and shaved hard sheep curd sourced weekly from neighborhood New Spitalfields Market traders.
Production Method
Delivery on time, satisfaction guarenteed
We use organic flours to form our doughs.
We stretch and fold continuously for three hours, then let each batch ferment in cold storage for two full days to build natural lactic sweetness and lasting shelf resilience.
Then we bake.