Bread, crumble and things with custard.
We're a small-batch bakery. Through the week we bake slow-fermented loaves, fruit crumbles, and pastries that get filled while they're still warm.
Place an orderWhat comes out of the oven, and when
- TuesdayCountry sourdough, seeded rye
- WednesdayApple and blackberry crumble, oat slices
- ThursdayBrioche buns, custard tarts
- FridayRosemary focaccia, olive loaf
- SaturdayCinnamon knots, fruit galettes
The fruit changes with what's ripe. Email us for this week's list.
Why the name
Crumble is the top: butter, flour and sugar rubbed together until it breaks the right way. Flow is what's underneath, the fruit or custard that runs when you cut in. We think a good bake needs both.
How we bake
- Dough rests overnight, so loaves take two days from mix to oven.
- We bake to the orders we have, which keeps waste close to nothing.
- Butter, eggs, flour, fruit. The ingredient lists are short.
Order by noon the day before
Tell us what you'd like and which day. We'll confirm by email, along with anything we've had to swap.
[email protected]