A good dough takes time

People often ask why our bread classes take four hours when a recipe says forty minutes. The answer is rising. Dough does most of the work while you drink tea.

A slow rise develops flavour, makes the crumb open and keeps the bread fresher for longer. We use very little yeast and a lot of time.

You'll go home with a jar of starter and instructions for feeding it. Please name it. Everyone does.