Milled, Mixed, Proved, Baked
Bread That Earns Its Crust Every Morning
We start with whole grain and finish with a crackling loaf pulled from stone while the city still wakes. No mixes, no shortcuts, no yesterday’s dough.
From Grain to Oven
Why Our Sourdough Takes Two Days
Every loaf begins the morning before you taste it. We mill grain fresh, mix by hand, and let time and wild yeast do the work that chemicals pretend to. The long cold prove builds flavour you cannot fake—tangy, complex, quietly alive.
Our stone oven holds heat like a living thing. It scorches the base while the crown splits and sings, giving you that mottled, mahogany crust that shatters then yields. The crumb inside is open and springy, shot through with irregular holes that catch butter and olive oil like they were designed for it.
You can taste the patience in it. The crust talks back when you tear it.
We bake in small batches because the dough tells us when it is ready, not the other way around. Some mornings the humidity shifts, or the grain batch carries more moisture, and we adjust by feel—dusting more flour, giving another half hour. This is not inconsistency. It is listening.
The Stoneoven Process
How a Loaf Becomes Yours
Grain enters the back door before dawn. Twenty-four hours later, bread leaves the front. Here is what happens in between, slowly and without hurry.
Today’s Bread Board
Loaves, Rolls & Specialty Bakes
Country Sourdough
$9.50
Our daily loaf. Wild-fermented, stone-baked, crackling crust with a creamy, open crumb.
Wholemeal Miche
$11.00
Dense, nourishing, and deeply flavoured. Milled whole grain, long prove, keeps well for the week.
Olive & Rosemary Campagne
$10.50
Kalāmata olives folded through with fresh rosemary. Tear it warm with good oil.
Seeded Rye
$9.00
Caraway, sunflower, and linseed in a tight, moist crumb. Earthy and sustaining.
Baguette
$5.50
Properly crisp, properly short. Best eaten within the hour, buttered messily.
Six Dinner Rolls
$7.00
Soft-crusted, milk-enriched, baked each morning for the dinner table or a very good sandwich.
Come Early. Leave With Warm Bread.
The stone oven fires at four. By seven the first loaves are out and the crust still crackles.
Mon-Fri 6am-3pm · Sat 6am-2pm · Closed Sun