Journal
Notes from the bakery
Recipes, tips and stories from our kitchen. Written between bakes, usually with flour on the keyboard.
How we keep Lulu alive
Our sourdough starter is older than the bakery. Here’s the daily routine that keeps her bubbly.
Our autumn menu is here
Pumpkin buns, spiced apple tarts and the return of our cinnamon knots. Here’s what’s new this season.
Five ways to revive day-old bread
Real bread doesn’t last forever, but it doesn’t have to go in the bin either. Our favourite ways to use it up.
What makes a croissant flaky
Twenty-seven layers of butter, three days and a very cold kitchen. A look inside our croissant process.