Journal
Recipes and bakehouse notes
Counter bakes scaled for a home oven, and the reasons behind the way we work.
Recipes
Recipe · Makes one 30 × 20 cm tin
Rosemary focaccia at home, the bakehouse way
The counter's lunchtime favourite scaled down to one roasting tin. No mixer, no starter, and most of the work is done by the fridge.
Recipe · Makes 12 buns
Saturday cinnamon buns, twelve at a time
Our counter bun, rewritten for a home oven. Make the dough on Friday night, roll on Saturday morning, eat them warm by ten.
Recipe · Makes one active starter and one loaf
Keeping the starter we gave you alive
Every bread box starts with a jar of our culture. Here is the feeding routine we use at home, plus a first loaf to bake with it.
From the mill and the cold room
The mill · 12 June 2026
Milling our own, three mornings a week
Stone-milled flour goes stale faster than most people think. That is the whole reason we grind our own, and why the Thursday loaf tastes of more than wheat.
Fermentation · 29 May 2026
Why the crumb opens
An open crumb is not luck. It is gas, and the gas is a record of how the dough was fermented, which is why you can read a loaf by its holes.