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Baked at 4 am. Usually gone by 1.

A small sourdough and pastry bakery on Gloucester Road, Bristol. Everything is made in the room behind the counter, the same morning you buy it.

Pre-order for the weekendFind us

On the shelf today

Updated 11:42 am

BakeOut of the ovenPrice
Country sourdoughPlenty left4:40 am£5.20
Seeded rye tinPlenty left5:05 am£5.60
Butter croissantGoing fast6:15 am£2.90
Fig & fennel knotGoing fast6:30 am£3.40
Cardamom bunSold out7:00 am£3.20
Plum & almond tartPlenty left9:20 am£4.10
Sourdough loaves on a wooden tableA tray of butter croissantsHands shaping dough next to a rolling pinBaked loaves cooling on a rack

Pre-order for the weekend

Orders close Thursday at 6 pm. Your bake is set aside with your name on it, so you skip the queue.

  • Country sourdough£5.201
  • Seeded rye tin£5.600
  • Butter croissants, box of 4£10.801
  • Fig & fennel knots, box of 4£12.800
  • Whole plum & almond tart£24.000
Total £16.00

Every loaf takes about 40 hours

A baker dusting flour across a work table

  1. Mix and rest

    Stone-ground flour from the Cotswolds, water and our 9-year-old starter. Then we leave it alone for hours.

  2. Shape and chill

    Every loaf is shaped by hand and goes into the cold room overnight. That slow proof is where the flavour comes from.

  3. Bake

    Into the deck oven at 250°C. The first loaves come out while Gloucester Road is still asleep.

  4. Doors open

    Still warm on the shelf. Most of it is gone by lunchtime, so come early or pre-order.

Come and see us

214 Gloucester Road
Bristol BS7 8NU

Bring a bag or a tin. Every loaf is wrapped in paper, never plastic.

Tuesday to Friday
7 am to 3 pm
Saturday
7:30 am to 2 pm
Sunday
8 am to 1 pm
Monday
Closed, we are asleep

Run a café nearby?

We bake for six independent cafés in north Bristol. Ask about daily delivery at hello@example.com.