Questions from the counter, answered

It rises with a wild starter instead of commercial yeast, over a long, cool ferment. The slow rise gives the crust its colour, the crumb its chew and the bread a gentle tang.

Most of our loaves are at their best for three days. Keep them cut side down on a board or wrapped in a cloth, and never in the fridge.

Yes. Slice it first, freeze it in a sealed bag and toast the slices straight from the freezer. It keeps well for about a month.

Products marked (V) contain nothing from animals. Every product page lists its allergens, and the team at the counter can tell you what is in anything we sell.

No. Flour is in the air of the bakehouse all day, so we cannot promise anything is free of gluten, and we would rather be honest about it.

Order by 6pm the evening before, choose your bakery and day, and collect from the counter. Your order is packed in paper with your name on it. Order for pickup

Yes. Choose Collingwood, Northcote or Brunswick East when you order; everything is baked in Collingwood and sent out before we open. See our bakeries

We bake for a small number of cafés and restaurants nearby. Tell us what you need through the contact page and we will talk it through.

Yes, until 6pm the evening before pickup. After that the dough is already mixed, but tell us anyway and we will do what we can.

From a small town in Norway, where Annika's grandmother baked dark rye. Our Rye Miche still follows her recipe, shaped by hand on the bench before dawn. See the Rye Miche

It does: Old Nils, after Annika's grandfather. It has been fed flour and water every day since 2009 and went with us to each new bakery. Read our story