Notes from the bakery

Our sourdough starter is older than the bakery. Here’s the daily routine that keeps her bubbly.

Pumpkin buns, spiced apple tarts and the return of our cinnamon knots. Here’s what’s new this season.

Real bread doesn’t last forever, but it doesn’t have to go in the bin either. Our favourite ways to use it up.

Twenty-seven layers of butter, three days and a very cold kitchen. A look inside our croissant process.