01
It started with a loaf
What began as a weekend baking experiment in Tom's home kitchen soon outgrew the oven. Friends asked for loaves, neighbours placed orders, and before long the idea of a proper shop took shape.
Baked with patience, served with pride
From a home oven to the Bexleyheath high street.
02
A shop on the high street
In 2021, we opened our doors on Market Parade. The shop is small, warm, and smells of bread from early morning — exactly as we imagined it.
Our craft in numbers
The details that make the difference.
We measure our days in fermentation hours, not minutes. The numbers below reflect the patience and care that goes into every bake — and the local partners who help us do it.
Meet the team- 24+
- Hours of fermentation for every loaf
- 500+
- Loaves baked every week
- 10
- Years of baking experience
- 5
- Local suppliers we source from
Inside the bakehouse
A glimpse of where the magic happens.
The people behind the bread
A small team with a big love for baking.
-
Tom
Head Baker
-
Lena
Pastry Chef
-
Mia
Shop Manager