Old Town Rye
Dense wholegrain rye, a long sourdough rest and a blackened seed crust. The loaf we make every morning.
The counter, today and most days
Our bake board.
The list changes with the ovens and the season. If you have your heart set on a particular loaf or celebration cake, call before you cross town and we will tell you what is resting on the shelf.
Butter from first light
Pastries & sweet things.
Croissants leave the oven in several small runs, so there is a good chance of finding one warm after breakfast. Alongside them are cinnamon knots, almond twists and seasonal Danish pastries. Our cake slices are made for an unplanned coffee, while whole cakes can be ordered for tables that need a little ceremony.
We use the fruit that arrives looking and tasting right: plums and apricots in late summer, apples in autumn, berries when they are bright enough to speak for themselves. Ask at the counter about today’s fillings and allergen information.