The day
Bread comes out at 6:15 and the doors open at 7. After that we bake once more in the morning and stop. Here's when each thing comes out, and when it usually goes.
Weekdays run the same, with a little less of everything.
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04:30
Ovens on
Last night's sourdough comes out of the cold room to warm up.
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05:00
Into the oven
Loaves are scored and loaded with the peel, 12 at a time.
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06:15
Bread out
Sourdough, bloomers, tins. They cool on the racks by the window.
Callowford sourdough
Wholemeal sourdough
White bloomer
Split tin
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06:45
Pastry out
Croissants and pains au chocolat.
Croissant
Pain au chocolat
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07:00
Doors open
Jean opens up. The first queue is usually three people long.
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08:00
Baguettes
Baguette
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09:30
Buns out
Cardamom knots and Chelsea buns, glazed while they're hot.
Cardamom knot
Chelsea bun
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10:00
Second batch
Eccles cakes (Thu–Sat), lardy cake (Fri–Sat).
Eccles cake
Lardy cake
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10:30
Focaccia
Rosemary focaccia
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11:00
Saturday sourdough runs out
On a weekday it lasts until about one.
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12:00
Sausage rolls, hot
Sausage roll
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13:00
Last of the buns
Cardamom knots are usually gone by now.
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15:00
Closed
Tomorrow's dough is already proving.
Ostade's baker, around 1648, leans out of his half-door with a horn: the street's signal that the bread was out. We don't have a horn. We have this page, the board by the door, and a phone.
Ring before 10 and we'll put a loaf by with your name on it. It waits on the shelf behind the counter until we close.
Some things only happen on certain days. Monday we're closed and the levain gets fed anyway.
- TueSeeded ryeRye day. Also Friday.
- WedEveryday breadQuietest day: the best time to talk cakes with Priya.
- ThuEccles cakesFrom Thursday to Saturday.
- FriLardy cake, seeded ryeJean's lardy cake comes out at 10.
- SatCottage loaves, lardy cakeEverything, plus the second sourdough bake. Gone by 11.
- SunBread & croissants8am to noon. No cakes, no buns.
Hot cross buns from Ash Wednesday to Easter Monday. Christmas orders open on 1 November.