The core range runs every day. A few things only turn up on Fridays and Saturdays, listed below.
The daily loaves
A plain sourdough at £4.60, a spelt and rye blend at £5.10, and a seeded miche at £5.80 that we bake in a two-kilogram tin because anything smaller collapses under its own crumb. All three are milled from flour supplied by Wildfarmed, stone-ground and unbleached.
The pastry counter
Croissants, pain au chocolat and a cardamom bun that sells out most mornings by ten. We laminate on a three-day schedule so there's always a batch resting; nothing goes in the oven the same day it's rolled.
Wholesale
Standing daily orders for eight York kitchens, delivered before 6am. We can hold a loaf spec for a restaurant's exact needs, whether that's a taller proof for sandwich work or a flatter one for croutons, and we'll adjust the bake rather than send the standard tin and hope.