ORDER
today's bake.

Ancient grains, 36-hour ferment, thick blistered crust.

Cultured butter laminations, seasonal fruit, hand-folded at 4am.

Raw, unhomogenized grass-fed milk from local pastures.

Small-batch cultured yogurts in vanilla bean, wild berry, honey oat and mango passionfruit.

Heritage charcuterie and crisp greens on fresh baguette.

Cold-pressed ginger, turmeric, citrus and local orchard apples.

Direct-trade beans roasted in-house. Loose-leaf rituals.

Seasonal greens with house dressings — peri-peri honey, lemon-tahini, roasted peanut cream.

Raw, unfiltered wildflower honey from local hives. Cold-extracted so the pollen stays in.

Pasture-raised, hand-gathered each morning from free-roaming hens.

Rich, golden-yolked duck eggs from local wetland farms. Bakers' choice.

Slow-simmered seasonal broths — served warm with a hunk of fresh bread.

Traditional fermented sour milk — thick, tangy, refreshing. A local staple.

Sourdough crust, farm toppings, wood-fired. Friday nights.

Oats, nuts and seeds baked slow until golden. No added sugar.

A taste of the farm. Special teas, organic biscuits, organic chocolates, organic flour, olive oil and raw honey.

The family share. Harvest Bag — Small + special farm sauces, 1 organic wine, mixed nuts, millet & sorghum crisps.

The full harvest. Harvest Bag Medium + 2 organic wines, ground coffees, olives and special meat treats.