Photo: Valeria Boltneva / Pexels

Bread made here, this morning

Name: Your Business Name
Address: 1 Example Street, Anytown
Telephone: +1 555 010 0000

Slow dough, a hot oven and an early start. Come before noon for the full counter, or order ahead and we will put it aside.

Order ahead What we bake

01 / 04FlourWeighed out for today's bake.
02 / 04DoughKneaded and left to rise.
03 / 04OvenBaked until golden.
04 / 04CounterOn the shelf when the door opens.

Good to know

1
Out of the oven early
The first bread is on the shelf when we open, and it keeps coming until mid-morning.
2
Sold out is sold out
We bake what we can sell fresh. Order ahead if you need to be sure.
3
Few ingredients
Flour, water, salt, time. The rest is on the label, not in the bread.
4
Made to order
Cakes and larger orders with a few days' notice.

Everyday loaves
The white, the wholemeal and the one people come across town for.
Sourdough
A starter fed every day, proved overnight and baked dark the way it should be.
Rye and seeded
Dense loaves that keep the week, for people who slice thin.
Pastries
Butter, folding and patience — croissants and the laminated things, out early and gone by the afternoon.
Savoury
Filled pastries, cheese rolls and turnovers for people who want lunch rather than cake.
Buns and doughnuts
The sweet end of the counter, fried and filled the same morning.
Cakes
Whole cakes and slices, made here, changed with the season.
Celebration cakes
Made to order for birthdays and weddings, with a few days' notice.
Coffee
To go with any of it, standing up or sitting down.
Wholesale
Bread for restaurants and shops nearby, delivered before they open.

Order ahead

In the bakery

The oven, the bench, and what came out this morning.

Photo: Maive & Nahuel Fotografía / Pexels

Your Business Name

The bakeryAn early start, every day

The dough is mixed the day before and left to take its time, which is the only trick worth knowing. In the morning it is shaped by hand and baked in batches, so what you buy at seven and what you buy at ten are both fresh.

We would rather run out than keep yesterday's bread on the shelf.

What we bake