One loaf, cut into four.
Slice 1 of 4 · The end piece
The heel of the loaf, and the one people come back for. Our everyday dough folded through with toasted sunflower, pumpkin, flax and sesame, then rolled in more seeds before it goes in the oven.
Slice 2 of 4
Part wheat, part buckwheat flour. Earthy and a little sweet, with a darker, closer crumb that stands up to strong flavours.
Slice 3 of 4
Flour, water, salt and time. A long, cool overnight proof gives it an open, glossy crumb and a crust that crackles as it cools. The loaf for every day.
Slice 4 of 4 · The other end
Made with wholewheat flour, so more of the grain stays in. A soft, hearty crumb with a mild tang that keeps well through the week.
Nothing else goes in. Each loaf takes about a day from starter to shelf, most of it spent resting.
Our starter gets fresh flour and water and bubbles up overnight.
Flour and water first, then the starter and salt.
By hand, every half hour or so, until the dough is strong and smooth.
Each loaf is shaped and set in its basket. Seeds go on now.
A long, cool rest builds the flavour and the gentle sour.
Into a very hot oven, out dark and crackling, ready by morning.
We bake a small batch every morning in Kathmandu. Message us by the evening before and we'll set your loaf aside.