What is out of the oven right now, and when the next batch lands.
Pine Street, Burlington · 3 of 12 out now
We bake in batches through the morning rather than all at six, so what is here changes hour by hour. This page changes with it, and when something is gone it says gone rather than disappearing.
Out now · 3
- 7:00
Country sourdough
$8.50 - 7:00, 11:00, 3:00
Baguette
Three batches, because a baguette is worth eating for about four hours.
$4.20 - 8:00
Morning bun
$4.80
Next batch · 5
- 9:30
Rye, 70%
$9.20 - 9:30
Seeded loaf
$9.00 - 11:00
Savoury tart, leek and cheddar
$7.40 - 11:00
Sandwiches
Made on yesterday's country loaf, which is what it is for.
$11.00 - 12:00
Focaccia, by the piece
$5.60
Sold out · 2
- 7:30
Croissant
Gone by ten most days. There is no second batch and there never will be.
$4.60 - 7:30
Pain au chocolat
$5.00
Tomorrow · 2
- Saturday and Sunday
Cinnamon knot
$5.20 - To order, three days' notice
Whole cakes
From $46
The week
- Tuesday
Rye day. Twice the usual rye and it sells out by noon.
- Wednesday
Standard bake.
- Thursday
Standard bake, plus focaccia from twelve.
- Friday
Everything, and the largest bake of the week.
- Saturday
Cinnamon knots from eight. Queue outside by quarter past.
- Sunday
Cinnamon knots, no sandwiches, closes at two.
- Monday
Closed. The ovens are cleaned and the starters are fed.
Wholesale
- Min 6 loaves
Country sourdough, 1 kg
$5.40 - Min 12
Baguette
$2.60 - Min 24
Burger and sandwich rolls
$1.10 - Min 1 sheet
Focaccia sheet
$26 - Min 4 loaves
Rye, 70%
$6.20
You can reserve a loaf, free, by ringing the night before.
Collection before eleven. No deposit and no charge. About twenty loaves a day go out that way, mostly to the same people, and it is the least complicated good idea this bakery has had.
There is nothing gluten free here.
This is a room full of airborne wheat flour. Nothing baked in it can honestly be called gluten free, so nothing is — which is a worse answer commercially and the only one that will not make somebody ill.
