How we bake
A day and a night for every loaf
No mixes, no shortcuts. Two bakers, Mira and Tom, and one wood-fired oven.
Fernhollow is a made-up village and this is a made-up bakery on a test site. Nothing here is for sale.
The bakehouse
Two bakers and an oven older than both of us
We took the bakehouse over from the last baker in the village. The oven is older than both of us and it still sets the pace of the day.
We light it at three in the morning and open the door at seven. Everything on the shelf was dough the night before.
From order to shelf
How a loaf is made
Every loaf takes a day and a night, from your order to the shelf.
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1
You order
By four in the afternoon, by phone or at the counter.
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2
We mix
Flour, water, salt and starter in the afternoon, weighed for the orders and the shelf.
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3
The dough rests
It rises slowly overnight in the cool room. This is where the flavour comes from.
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4
We shape and bake
Every loaf shaped by hand from three, and into the wood-fired oven at four.
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5
You collect
From seven (eight on Sundays), wrapped and named on the shelf behind the counter.
What goes in
Flour, water, salt and time
Our flour comes from one mill. We use no improvers and no preservatives, so the bread is best in the first two or three days.
- Flour from one mill
- Water and salt
- Our own starter
- A long, slow night in the cool room
“If the loaf is not right, it does not go on the shelf. It goes to the ducks on the green.”
Order by four, collect from seven
Call the shop or stop by the counter.