Bread worth getting up for.

Sourdough, laminated pastry and buns from our wood-fired oven in Bethnal Green. Out from 4am, mostly gone by lunch.

Doors open at 7.

Come early. The croissants rarely make it to eleven.

Everything is baked here in small batches through the morning. Drag the clock to see what's ready, then reserve it.

Now in LondonLive

06:02

First croissants are out.

No shortcuts, no improvers. Just flour, water, salt and a lot of waiting around.

Day one, 2pm to 6pm

Stoneground flour from a family mill in Wiltshire, water, salt and a starter we've fed since 2019. Folded by hand, four times.

Overnight, twice

Thirty-six hours in the cold room. Slow proving is where the flavour and that open, glossy crumb come from.

Day three, 3am

Every loaf shaped by hand and rested on linen while the oven comes up to temperature.

Day three, 4am

Into the wood-fired deck oven with a blast of steam. Then onto the racks, and onto the bake board.

The next batch is already proving.

Reserve by 9pm and we'll have it bagged at the time you choose. Skip the Saturday queue.

A loaf and four pastries on your doorstep every Saturday. Pause any time.

£24 a month

Pastry boxes for 10 to 60 people, delivered by 08:30.

Daily drop before 6am across East London. Minimum order £60.

Tue to Sun, 07:00 to 15:00
9 Leaven Row, Bethnal Green, London E2