Where to find me

I open a bake window, you tell me what you would like, and I bake to the orders that come in. There is no shelf and no leftovers — the batch is exactly as big as the list.

Nothing is charged online. You send a request, I reply to confirm it, and you pay when you collect.

Every window has its own cutoff and it is always shown on the order page. It is usually a few days before bake day, because flour, butter and cardamom get bought against the list. Once the cutoff passes the batch is fixed, even if the page still looks inviting.

Everything I bake contains wheat. Most of it also contains dairy and egg. Cardamom, cinnamon, almond and pearl sugar turn up often.

This is a home kitchen, not a separated facility. Nuts, seeds and sesame are handled in it, so I cannot promise that anything is free of traces of them.

If you are managing an allergy, message me before you order and I will tell you exactly what is going into that week’s bake. If it is a severe allergy, please treat this page as a starting point and ask me rather than relying on it.

Buns are at their best the day they are baked, warm from a low oven for a few minutes. Beyond that they freeze beautifully — freeze them the same day rather than the next, and warm them from frozen.

Bread keeps cut-side down on a board, wrapped in a cloth. Not in the fridge, which stales it faster than the bench does.

Before the cutoff, yes — just reply to your confirmation and tell me what to change. After the cutoff I have already bought and mixed to the list, so I usually cannot, though it is always worth asking.

Of course. Tell me the name they will give me and the bag will be waiting under it.