Method
Why our sourdough takes thirty hours
Long, cold and slow. The short version is flavour; the long version involves a thermometer and a lot of waiting.
A bakery on the corner of Wren & 8th.
We mill our own flour, open at six, and sell out by two. Sourdough on weekends, cardamom buns whenever the mood strikes.
The mill
We mill the flour on Tuesdays.
A stone mill in the back room turns whole grain from two farms upriver. It runs all Tuesday, and the whole street knows about it.
It means the flour is days old rather than months, and the bread tastes like the wheat instead of the bag it came in.
From the counter
Notes we've pinned up
Method
The seeded rye, explained
Three seeds, one soaker, and the reason this loaf is still good on Thursday when everything else has gone.
News
We're hiring a weekend baker
Early starts, warm room, good bread to take home. No experience needed if you don't mind five in the morning.
What's on
Come and stand in the warm.
Jul19
Saturday sourdough class
Jul26
Bread & butter tasting
Aug09
Bake sale for the river trust
Come by
Wren & 8th, the green door.
There's a bench outside and a dog bowl by the step. The queue moves faster than it looks.
Hours
Tue–Fri · 6:00am – 2:00pm
Sat–Sun · 7:00am – 2:00pm
Monday · closed, we rest
Where
412 Wren Street, corner of 8th
(503) 555-0188
Good to know
- Whole loaves can be ordered ahead
- Cash and card, no minimum
- Day-old bread is half price at one
