Our story
Flour on our hands since 2014
We’re a neighbourhood bakery run by a small team who love early mornings, slow dough and the smell of butter in a hot oven.
How it started
One oven and a jar called Lulu
In 2014 we rented a tiny shop with one secondhand oven and a sourdough starter we named Lulu. We baked six loaves on the first morning and sold them all before eight.
Today we bake more than thirty things a day, but the way we work hasn’t changed. Real butter, local flour, long fermentation, and a team that still starts before sunrise.
What we believe in
Good bread takes time
A day at the bakery
From 5am to the last loaf
Meet the team
The people behind the bread
Come and say hello
The kettle’s on and the croissants are warm. Pop in, or order ahead and skip the line.