Journal

Notes from the bake

What we are working on, who we buy from, and the things we get wrong. Written by whoever did the thing, not by a marketing department.

3 pieces

Latest28 July 2026

What eighteen hours actually does to a bagel

Cold fermentation is the least photogenic thing we do and the only one that really matters. Here is what happens overnight, in plain terms.

Nadia Okonkwo · Head baker · 2 min read

15 June 20261 min

Our herbs are not a supply chain. They are eleven window boxes, one flat roof, and an arrangement with a neighbour who grows more than she can use.

Tom Whitlock · Owner

2 May 20261 min

We bake once. What is left at half two goes in a box and goes cheap. Some thoughts on waste, pricing, and not pretending.

Tom Whitlock · Owner