Bakehouse · Jewellery Quarter, Birmingham
Slow-fermented sourdough, hand-laminated pastries and proper coffee — made from scratch every morning in our open bakehouse. No freezers, no shortcuts, no day-old anything.
Out of the oven
Small batches, baked through the morning. When the shelf's empty, that's it — see you tomorrow.
Our signature sourdough — 48-hour cold ferment, dark bake, singing crust.
27 layers of cultured butter, laminated by hand over three days.
Swedish-style, hand-tied, black cardamom sugar. The regulars' favourite.
Overnight-proved, dimpled deep, finished with olive oil and flaked salt.
Whatever's good this week — rhubarb in spring, plum come autumn.
Single-origin from a Midlands roaster, dialled in twice a day.
The craft
Every loaf takes three days. Here's where yours is right now.
"Bernard" — our 9-year-old levain — gets stoneground flour and warm water, twice a day, every day.
Flour, water, salt, levain. Folded by hand every half hour until the dough turns silk-smooth.
Shaped, bannetoned and into the retarder overnight — where the flavour actually happens.
Scored, steamed and baked dark at 250°. The crust should crackle when you hold it to your ear.
Still warm on the shelf. If you hear the crust singing, you're in time.
Visit us
Collection orders close 4pm the day before — call or email and we'll set your bake aside.
Batch drops · first taste
One email a week: what's coming out of the oven, what's seasonal, and what'll sell out by nine.
Join the bake list