Sunday Bakery

We almost gave up on the 36-hour ferment. It costs us a day and a lot of fridge space. Then we tracked it: loaves made the slow way sell out two hours sooner, and returns for "too dense" went to zero. Three things a long ferment taught a small bakery about patience as a product feature

Warm bread across the counter, every day since 2019

Cardamom in the dough, cinnamon in the swirl, butter everywhere

Every basket is a loaf that took its time

Open, glossy, a little wild. That's a long ferment

Steam in, lid off at twenty minutes, then the crust happens

Out of the oven at 7. Gone by 9. Come early

The score decides how the loaf opens. Ours gets one confident line

The first basket of rolls goes out while the street is still dark

Twelve years old, fed twice a day, and the reason our bread tastes like ours