Why we bake to order

A different way to fill the oven

A small bakery works differently when almost everything is made by hand. Instead of filling shelves and hoping every loaf finds a home, our weekly Menu gives us a clearer idea of what customers actually want before bake day begins.

Once Thursday orders close, we can plan the dough, organise the bake and get ready for Saturday pickup.

Less guessing, more baking

Preorders don't remove every surprise — sourdough would never allow that — but they do mean we're not guessing how many loaves or trays of buns need to be made.

And there are still extras

When we can, we make a few extras or stock the farm stand with what is available. But if there's something you really want for the weekend, ordering ahead is the safest bet.