Bread
- Sourdough boule800 g · naturally leavened £6.00
- Seeded rye900 g · caraway, fennel, sunflower £7.00
- Olive & rosemary750 g · kalamata, sea salt £7.50
- Brown loaf900 g · YQ wholewheat, malted barley £6.50
About
Three kilos of flour,
a proof box, and a 1962 Hobart mixer.
Asha trained at Le Cordon Bleu, then spent three years at a bakery in Copenhagen before opening the shop in spring 2024. The dough is mixed by hand. The croissants are laminated with butter from Woodside Park. The fruit is whatever the market had on a Wednesday.
We bake twice a day. We never sell yesterday's bread. If there's anything left at three o'clock, it goes to the volunteers at the Refuge on Bethnal Green Road.
— Asha Mehta, baker