Bread that takes two days and is gone by ten.
We are a small bakery on Poplar Street in Morningside. Two ovens, four bakers, and a sourdough starter that has been fed every morning since we opened in 2016. We bake what we can sell in a morning, which is why things run out and why it is worth ordering the night before.
Thirty-six hours, mostly spent waiting.
The country loaf is flour, water, salt and starter, and then a long cold rest in the fridge while the flavour arrives on its own. There is no shortcut for that part, which is the whole reason it tastes the way it does and the reason we cannot bake more of it than we do.
It comes out dark. If you have only ever had pale bread, that will look like a mistake for about one slice.
“We have never advertised. People smell the ovens on their way down Florida Road and that has been enough for nine years.”
The week
- TuesdayCountry and seed loaves. Delivery across Durban.
- WednesdayCroissants and cinnamon buns from seven.
- ThursdayRye, and whatever the bakers felt like.
- FridayEverything, plus delivery. Order by four on Thursday.
- SaturdayMarket bake. Come early.
- SundayCroissants only, until they are finished.
