Our story
Flour on our hands since 2014
We’re a neighbourhood bakery run by a small team who love early mornings, slow dough and the smell of butter in a hot oven.
How it started
One oven and a jar called Lulu
In 2014 we rented a tiny shop with one secondhand oven and a sourdough starter we named Lulu. We baked six loaves on the first morning and sold them all before eight.
Today we bake more than thirty things a day, but the way we work hasn’t changed. Real butter, local flour, long fermentation, and a team that still starts before sunrise.
What we believe in
Good bread takes time
01
Real ingredients
Butter, flour, eggs and time. No premixes, no shortcuts, nothing we can’t pronounce.
02
Slow on purpose
Our doughs rest for up to three days. It’s the only way to get flavour like this.
03
Nothing wasted
Whatever is left at closing goes to neighbours who need it, every single day.
A day at the bakery
From 5am to the last loaf
Ovens on
The first sourdough loaves go in while the street is still dark.
Doors open
Croissants are out of the oven and the coffee is ready.
Second bake
Fresh bread for lunch and cakes for afternoon orders.
Last loaf
Anything left is shared with neighbours who need it.
Meet the team
The people behind the bread
Nino
Founder & head baker
Dato
Bread & ovens
Mari
Pastry chef
Come and say hello
The kettle’s on and the croissants are warm. Pop in, or order ahead and skip the line.