The house loaf
Country white, twenty hours
Seventy percent stoneground wheat, the rest a strong white, salt from Maldon, and nothing else. The crumb is open, the crust is dark, and it keeps for four days in a cloth.
About this loafSourdough Bakery Landing
Saturday loaves sell out by eleven. Order by Thursday night to be sure of one.
Order
Wholemeal
A hundred percent, milled here
Milled on the Tuesday, mixed on the Wednesday, sold on the Thursday. Denser than the white and better toasted; the loaf most subscribers switch to by their third month.
About this loaf
Rye
Danish rye, the long way
A hundred percent rye with sunflower and linseed, baked in a tin for two hours. Slice it thin. It is at its best on day two and still good on day six.
About this loafWho we bake for
Fourkindsofcustomer,oneoven.
Households
A loaf a week or a loaf a day, left on the step or collected from the counter. That is the subscription further down this page.
How this worksCafés
Sliced or whole, delivered by seven, invoiced monthly. Ten loaves a week minimum, and we will lend you a bread knife worth using.
How this worksRestaurants
Baked to your service: small sourdough rolls, a rye for the cheese course, a baguette that is not on the shop list.
How this worksWeddings and events
Long tables want long loaves. Sixty-centimetre ciabatta and a sharing focaccia, baked the morning of and delivered warm.
How this worksThe week
Aloaftakesthreedays.Hereiswheretheygo.
- 01
Tuesday, milling
Wheat from Wakelyns in Suffolk, milled in the back room on a stone mill the size of a washing machine. The flour rests for two days before it is used.
- 02
Thursday, orders close
Every subscription and wholesale order is counted at nine at night, and that number, plus a margin, becomes Friday's mix.
- 03
Saturday, the bake
Shaped Friday afternoon, proved cold overnight, loaded from four in the morning. Two hundred loaves by half past seven, give or take a tray.
- 04
By eight, on the bikes
Three cargo bikes, three routes, every doorstep east of the canal by eight. The shop door opens at the same time.
I have not bought supermarket bread since the first loaf. My children can tell when it is a different bakery.
Nadine Shah
Weekly wholemeal, two years
Delivered by seven, every day, in all weather. Our toast is the reason people sit down.
Richard Hawley
Café, Broadway Market
The rye lasts the whole week and is better on Wednesday than on Saturday. I do not understand it and I do not need to.
Anna Calvi
Saturday rye
Sold out twice before I learned to subscribe. Now it is on the step before I am up.
Sam Amidon
Household plan
Subscription
Aloafaweek,onthestep,forlessthanthecounterprice.
Choose a loaf, choose a day, and it arrives. Skip a week from the email we send on Wednesday, and cancel whenever you like, though few people do.
Delivery is within two miles of the shop. Further out, collect from the counter at the same price and we will hold it until two.
One loaf
£4.50per week
The house loaf, the wholemeal or the rye, delivered on the day you choose.
- Any loaf on the list
- Delivered by bike, by eight
- Skip a week from Wednesday's email
- Change the loaf whenever you like
The Wednesday email
Oneemailaweek,withwhatisonthebench.
What is baking on Saturday, what the mill got in, and when the extras are on. The skip-a-week link lives at the bottom, which is why almost everyone opens it.
Read by 1,900 people, most of them before the bread arrives.