York, since 2015
Bread that takes eighteen hours and a cafe that's open by eight
We mill nothing ourselves but we ferment everything properly. Sourdough loaves, a pastry counter, and weekend brunch for twenty-four covers, plus a delivery van that reaches eight kitchens across the city before six most mornings.
Long fermentation, no shortcuts
Every loaf gets an eighteen-hour bulk ferment at 68 per cent hydration before it sees the oven. That's what gives the crumb its structure and the crust its blister, and it's the reason a loaf here keeps for four days on the counter, not one.
The van leaves at 5am
We supply eight restaurants across York, from Micklegate to Bishopthorpe Road, with their bread order landed before service prep starts. Miss that window and a kitchen's whole morning slips, so the ovens are lit at half past midnight to make it.
Brunch that isn't an afterthought
Saturday and Sunday, 9am to 2pm, twenty-four covers, kitchen running a proper pass rather than a toastie grill bolted onto the counter. Shakshuka, the Row board, and a rotating tart depending on what the fruit supplier has that week.
Their sourdough replaced a wholesale loaf we'd been buying for six years. The crumb holds up under a hot filling instead of going to paste, and it's on our pass by 5.45 without fail.
Callum Reeve, Head Chef, The Pig and Pastry, York
Talk to us about a wholesale account
We take on new kitchens when the round allows it. Tell us your covers and your delivery window and we'll say honestly whether we can hit it.