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Our bread calls for a natural leaven, a long, slow ferment, and the best organic or spray free NZ wheat available.
With these processes firmly informing every step, our bakers pursue bread with a juicy open crumb, a heavy, caramelised crust and deep depth of flavour.
Each resulting loaf possesses a kind of old soul. By showcasing a specific grain in a loaf and treating it in the best possible way, we produce a family of breads that are united by process but wildly different in taste and texture.