Why an eighteen-hour ferment isn’t just a marketing line
Long fermentation changes the bread chemically, not just in flavour. Here’s what actually happens in the bowl overnight.
The 5.45am delivery window and why we don’t move it
Restaurant kitchens run on a schedule that starts before most people are awake. Missing the bread delivery by ten minutes can undo a chef’s whole morning.
Stone-ground flour costs more and we think it’s worth it
Wildfarmed flour runs roughly 40 per cent above a standard commercial bag. The difference shows up in the loaf, not just the invoice.