Question 1

What time does the bread come out?

Accepted Answer

Country sourdough and the first baguettes at seven, viennoiserie at half past, rye and seeded at half nine, tarts and sandwiches at eleven, focaccia at twelve, and more baguettes at eleven and three. The whole schedule is on the front page and it updates from the kitchen.

Question 2

Do you sell out?

Accepted Answer

Croissants and pain au chocolat almost every day by about ten, and there is no second batch. Bread usually lasts until early afternoon. When something is gone the site says sold out rather than quietly removing it, because knowing saves you the walk.

Question 3

Can I reserve a loaf?

Accepted Answer

Yes, for collection before eleven, by ringing before six the evening before. There is no charge and no deposit. About twenty loaves a day go out this way, mostly to the same people.

Question 4

Do you do wholesale?

Accepted Answer

Five products, to restaurants within about a mile, delivered by bicycle trailer before seven. There is a minimum per item and no contract. The wholesale page has the prices.

Question 5

Are there gluten free options?

Accepted Answer

No, and there will not be. This is a room full of airborne wheat flour and nothing baked in it can honestly be called gluten free — so we do not, rather than serving something that might make somebody ill.

Question 6

Can I order a cake?

Accepted Answer

Yes, three days' notice, from forty-six dollars. Two or three shapes and whatever is in season on top. We do not do sugar work, tiers, or anything that needs a diagram.

Six, and the fifth one is a flat no.