What We Bake

Our signature loaf — three-day ferment, open crumb, and a crust that crackles when you tear it. Baked in Bertha, our wood-fired oven, every morning before dawn.

Milled weekly at Brixton Windmill from heritage wheat. Dense, nutty, and deeply savoury with a thick, flour-dusted crust that gives way to a moist, earthy crumb.

A proper Scandinavian-style rye — sticky, close-crumbed, and fragrant with toasted caraway seeds. Slices thin, toasts beautifully, and pairs like nothing else with smoked fish or salted butter.

Sunflower, pumpkin, linseed, poppy, sesame, millet, and nigella — rolled into the crust and folded through the dough. Every slice is different. Substantial, golden, and satisfying.

Kalamata olives and woody rosemary from our Crystal Palace garden, folded through a white sourdough base. The olives blister in the oven and leave pockets of salt and oil throughout.

Slow-proved overnight, dimpled by hand, drowned in good olive oil and flaky salt. The bottom crisps almost to a fry, and the centre stays pillowy. Comes as a generous half-sheet.

Wholesome spelt flour sweetened with raw honey from hives in Sydenham Hill Wood. A gentle, golden loaf with a tender crumb — brilliant for breakfast toast or alongside a sharp cheddar.

Toasted walnuts and sticky dried figs folded through our white sourdough. The figs caramelise in the oven, leaving jewel-like pockets of sweetness. Made for cheese boards.

Changes with the calendar. Right now: blood orange and fennel seed, a citrus-bright winter bread with an anise hum that warms you from the inside. Ask at the counter — it goes early.

Free-range eggs from Garsons Farm, cooked low and slow until they barely hold together — creamy, custard-like curds piled on thick-cut toast from our white sourdough.

Ripe avocado crushed with lemon and chilli flakes on our seeded sourdough, finished with a homemade hazelnut dukkah and a thread of good olive oil. Add a poached egg for 1.50.

Our white sourdough layered with Wiltshire ham and comte bechamel, pressed on the grill until the cheese blisters and the edges turn mahogany. Served with cornichons on the side.

A tangle of seasonal mushrooms — whatever the forager brings — sauteed with garlic, thyme, and a splash of sherry, spooned over grilled sourdough rubbed with a raw garlic clove.

Made every morning from whatever looks best at the market. Served with a thick slab of our sourdough and salted butter. Today: roasted celeriac and white miso with crispy sage.

Warm freekeh and roasted beetroot with pickled red onion, toasted pumpkin seeds, soft herbs, and a tahini dressing that coats everything in something close to velvet. Filling without the heaviness.

Montgomery cheddar from Somerset and our house-made green tomato pickle on thick-sliced wholemeal sourdough. Simple. Proper. The kind of sandwich you dream about on a Tuesday.

London-smoked salmon from H. Forman & Son draped over our dark rye, spread with dill creme fraiche and scattered with capers and quick-pickled shallot. A Scandinavian open sandwich, South London style.

Rare-breed pork from Ginger Pig, seasoned with sage and mace, wrapped in rough puff pastry made with our sourdough discard. Bronzed, flaky, and devastatingly good with brown sauce.

Day-old brioche soaked in vanilla custard and griddled until caramelised, served with roasted stone fruit, creme fraiche, and a drizzle of our wildflower honey. Obscenely indulgent.

Eggs baked in a smoky, spiced tomato sauce with roasted peppers, cumin, and a spoonful of harissa — cooked in a cast-iron skillet in Bertha until the whites just set. Torn sourdough for mopping.

Our take on the full English — sourdough toast, scrambled eggs, streaky bacon from the Ginger Pig, roasted portobello, grilled tomato, house beans slow-cooked with treacle and mustard. Saturday morning sorted.

A butter croissant sliced open, filled with set vanilla custard, torched to order until the sugar cap shatters like glass. Served warm with a shot of espresso on the side because you will need it.

Thick, fluffy American-style pancakes made with our leftover sourdough starter — tangy, tender, and surprisingly light. Stacked with maple butter, toasted pecans, and fresh blueberries.