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- Delivery: Every morning
- At the stall: Tue to Sun 7am to 1pm
Stone-ground wheat flour, rye flour, water, sea salt, sourdough starter.
Keep in a cloth bag or a bread bin for up to five days. It freezes well, sliced.
Contains gluten. Vegan.
A tall loaf with a thick, dark crust and an open crumb, made with a levain that is older than the bakery’s oven. It rises slowly for twenty hours, so it keeps and tastes of something.
Baked at dawn in a wood-fired oven and on the stall by seven. Toast it on the third day, it is even better.
