A small kitchen, an old starter and a belief that good bread brings people together. Here's how it all began.
It started with weekend loaves for friends and neighbours. Word spread faster than we could bake, and before long we'd swapped the kitchen table for a little shopfront on the corner.
Today we're a bakery and coffee house rolled into one — but the heart of it hasn't budged. Same starter, same slow mornings, same welcome.
Locally milled flour, real butter and seasonal fruit. Nothing we can't pronounce.
Long, slow ferments give our bread its flavour. You can't hurry a good loaf.
A café should feel like someone's kitchen. Come as you are and stay as long as you like.
Our day starts at four in the morning, when the ovens go on and the first doughs get shaped. By the time the doors open, the counter's full and the whole street smells like breakfast.
It's early, floury, tiring work — and we wouldn't trade it for anything. There's real joy in handing someone a warm bun and watching their morning get a little better.
A small crew who genuinely love fresh produce — and who probably know what ripens best this week.
Up early at the markets, keeper of grower relationships, happiest with soil under her nails.
Plans every route to keep grapes and watermelon perfectly chilled and knows every street in the city.
The friendly voice on the phone and the one who remembers your favourite healthy snacks.
Order a box today, unpack something that tastes like summer, and see why fresh fruit delivery changes breakfast. We'd love to have you as a regular.