Sourdough Loaf
Our house loaf: 24 hours of slow fermentation, crackly crust and a soft, open crumb.
€ 5.80
Neighbourhood bakery
Slow-fermented sourdough, honest rye and a baguette worth the walk. Everything is mixed, shaped and baked in-house in small batches.
Out of the oven
Today's bake
5 loaves on the menu right now.
Three loaves we bake every single day.
Our house loaf: 24 hours of slow fermentation, crackly crust and a soft, open crumb.
€ 5.80
Dark, dense and a little sour. Keeps for days and gets better with butter.
€ 4.60
Baked twice a day so there is always a warm one on the shelf.
€ 3.40
24 hours, no rush
Long fermentation for flavour and a crust that actually crackles.
Flour with a name
Stone-milled flour from regional mills, nothing bleached, nothing hurried.
Four ingredients
Flour, water, salt and time. No improvers, no preservatives, no shortcuts.
We bake a fixed number of loaves every day, and the counter closes when the shelves are empty.