Our story
A neighbourhood bakery, run by people who love bread.
From a market stall
to a bakehouse
Ella Whitfield baked her first loaves in a home oven and sold them from a trestle table at the Saturday market. They sold out by 9am, every week.
In 2016 she opened the bakehouse, with a proper deck oven and a counter you can watch the bakers from. The starter she began with is still in use today.
Our team of eight starts at 5am so the first loaves are out of the oven when the doors open.
Ella Whitfield
Ella trained as a pastry chef before falling for sourdough. She still shapes every batch of croissants herself on Saturday mornings.
“Good bread takes time. We give our dough the hours it needs, and you can taste the difference.”
Three things we care about
Time
Long, slow ferments for bread that tastes better and is easier to digest.
Good ingredients
Australian flour, free-range eggs and butter from a local dairy.
Our neighbours
Day-old bread goes to a community kitchen, so nothing is wasted.
Pull up a stool
Grab a coffee and a pastry at the window bench, watch the bakers at work, and take a loaf home for later.
Find us