A small home bakehouse, not a shop

I bake from a home kitchen, around a day job, with a starter that has to be fed whether the diary is full or not.

That is not a limit on who can subscribe. If you want a loaf, you can have one. One a week, or two. If you want two, choose which mornings they should arrive - they can share a day, or land on two different ones.

What I will not do is jump overnight from a kitchen table to a factory. The crumb suffers. The drop is late. Bertha gets a hurried feed. I would rather grow the bakehouse like the starter: slowly, then all at once, without tasting of rush.

Choose a morning

When you subscribe you are not joining a supermarket rota. You pick a morning. I mix, prove and bake that day. Cookies, cinnamon rolls and milk loaf can ride along with the first drop of the week.

The bread still needs time. The list does not have a number on it.

Growing on purpose

I want to bake non-stop. That is the honest version. As more people ask, the bakehouse grows. You know bread is coming on the morning of your day. I know how much dough to mix.

If you are not sure which day suits, write to me. I will help you pick one.