Journal

Recipes, baking tips, behind-the-scenes, and what's new from our kitchen.

The 18-hour sourdough: why we take our time

A living starter, an overnight ferment, and a whole lot of patience. Here's why our sourdough tastes the way it does.

When to buy, how to store, and which berries work best in your baking. Plus a recipe for our blueberry galette.

Previewing our winter seasonal menu — spiced loaves, savoury pies, and a new hot-cross recipe we've been testing since February.