Choosing Bread for a Weekend Table
A simple guide to matching crust, crumb and flavour with the food you...
Baked Before the City Wakes
Our counter changes through the day, from crackling sourdough in the morning to laminated pastry and cake by afternoon.
Reserve a table for breakfast, lunch or a slow coffee while the next batch comes out of the oven.
Stay for a While
We bake with time, simple ingredients and a preference for flavour over shortcuts.
Small-Batch Baking
Each batch is mixed, shaped and baked by hand.
Simple Ingredients
Flour, water, salt, butter and seasonal produce where it matters.
Seasonal Pastry
Pastry shifts with the weather, fruit and what our bakers want to explore.
Thoughtful Packaging
Simple packaging designed for bread that is meant to be taken home.
Good bread asks for time. We give the dough enough of it, then let the oven do the talking.
Nala Chileshe
Founder & Head Baker
From the Oven Today
Reserve a table for breakfast, lunch or a slow coffee while the next batch comes out of the oven.
A deeply fermented loaf with a crisp crust, open crumb and gentle tang.
Country Sourdough
Baked fresh in small batches.
Laminated with butter for a crisp shell and light, honeycombed centre.
Butter Croissant
Baked fresh in small batches.
Earthy rye with toasted seeds and a soft, close crumb.
Seeded Rye
Baked fresh in small batches.
Flaky pastry filled with smooth vanilla custard and baked until golden.
Vanilla Custard Danish
Baked fresh in small batches.
A soft savoury bun finished with sesame, made for an easy breakfast.
Sesame Breakfast Bun
Baked fresh in small batches.
Twisted laminated dough with dark chocolate through the folds.
Chocolate Knot
Baked fresh in small batches.
Soft, fine-crumbed bread with a light richness for toast and sandwiches.
Milk Loaf
Baked fresh in small batches.
A tender spiral scented with cardamom and finished with a light glaze.
Cardamom Roll
Baked fresh in small batches.
Bread
Classic Baguette
Baked fresh in small batches.
K 35
Butter Croissant
Baked fresh in small batches.
K 32
Country Sourdough
Baked fresh in small batches.
K 45
Olive Ciabatta
Baked fresh in small batches.
K 40
Honey Brioche
Baked fresh in small batches.
K 38
Beverages
Long Black
Made to order at the café.
K 28
Cold Brew
Made to order at the café.
K 35
Sparkling Citrus
Made to order at the café.
K 25
Cortado
Made to order at the café.
K 30
Flat White
Made to order at the café.
K 34
What Regulars Say
Our counter changes through the day, from crackling sourdough in the morning to laminated pastry and cake by afternoon.
Regular Guest
We came for croissants and ended up making Saturday breakfast here a habit.
Weekend Regular
I like that the menu is small and changes. It feels fresh rather than overworked.
Local Customer
The bread is excellent, but the reason I return is the easy atmosphere and thoughtful service.
Neighbour
Reserve Your Table
We bake with time, simple ingredients and a preference for flavour over shortcuts.
From the Journal
A Morning Inside the Bakehouse
Before the café doors open, the ovens are already full and the day...
Why Our Sourdough Takes Two Days
A slower fermentation changes more than flavour. It shapes texture, keeping quality and...
The sourdough has the right chew, the coffee is calm and the staff never make the place feel rushed.