Squash, walnuts, the last good apples. A short list for the turn of the season.
Marta Ferreira
1 min read
Cold kitchens make sluggish starters. How we keep ours awake from November to March.
Marta Ferreira
1 min read
The everyday sourdough we sell out of by nine. No stand mixer, no drama — just flour, water, salt, and time.
Marta Ferreira
1 min read
Eleven years, two house moves, one near-death experience in a cold kitchen. The life of a jar of flour and water.
Marta Ferreira
1 min read
The unglamorous arithmetic of running a bakery — how much goes in the bin, and what we do about it.
Marta Ferreira
Two days, six folds, and the smell that gets the queue out of bed. The full method from the bakery.
Iris Bemba
1 min read
Butter, cold, and patience — in that order. The three things that go wrong, and how to stop them.
Iris Bemba
1 min read
Everyone wants the dramatic sourdough. The bun quietly does more work than any of them.
Marta Ferreira
1 min read
Three dials, endless bread. The only variables you actually need to understand.
Marta Ferreira
1 min read
The best hour of the week, before anyone else is awake. A members-only letter from the bakery.
Marta Ferreira
Dense, dark, and built to last a week. The full recipe, for the Proof Club.
Marta Ferreira
A recipe and a letter from the bakery, most Sundays. First bake is on the house.
