Frequently Asked Questions

What exactly is sourdough?
Sourdough bread is the oldest form of naturally leavened bread and is essentially made of water, flour, a starter (our’s called Flash) instead of commercial yeast, a little magic and a lot of time. Higher in fibre, vitamins and antioxidant benefits; sourdough bread is kinder to your gut and better for your body.

What’s your fermentation process like?
We choose to do ours at room temperature from start to end so our breads are more “cereal sweet” instead of “sour”; this is the reason our nocturnal baker starts her shift at 1+ 2am in the morning.

How long can my bread loaves last for?
Approx. 3 days at room temperature. After which you can slice the rest and freeze it up to a month (some say even more!)

What about the other sourdough small bakes?
Croissants and sticky buns e.t.c can last 2 days out at room temperature, thereafter kept frozen (up to a month). Always toast before eating.

And cakes?
Brownies and cakes can easily last 4-5 days in the fridge or in the freezer for up to a month and more! No need to reheat, just let it thaw.

Why are some of your croissants oddly shaped?
Our Head Baker Joey adopts a more free-spirited, so-called ‘less precise’ folding method when it comes to croissants and prefers to roll it long to have more crust (than crumb). Even the height is carefully considered so that it fits nicely into one bite. It’s rare for two croissants to look the same but as J. says, ‘each child is different, but we love them all the same’.

Pumper…what? What is Pumpernickel?
Made of 100% kibbled rye, our pumpernickel is baked at 120°C for 12 hours. The long and slow process allows the grains to caramelised itself, bringing sweetness and that iconic bite. Pumpernickel is actually super nutritious and has a very low Glycemic Index (GI) value.
Fun fact: “Pumpernickel” means “devil's fart” in German.