January 2025
How we source our flour
The relationship with a family-run mill in regional NSW and what it means for the flavour of our bread.
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February 2025
The twelve-hour croissant
Why we laminate our dough overnight, and what that patience produces.
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November 2024
Sourdough starter: meet Harriet
Our starter is seven years old. Here's what she's taught us about patience and climate.
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March 2025
Weekend specials: autumn edition
The fig and walnut loaf, the brown butter kouign-amann, and what's coming in April.
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December 2024
A morning at the market
We set up at Surry Hills market for the first time. What we learned and where we'll be next.
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October 2024
Café collaboration: Reuben Hills
Supplying bread to one of our favourite Sydney cafés — the story of how it happened.
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