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Hero lines
- Baked overnight, gone by two
- Sourdough, cakes, and a queue
- Order your cake three weeks out
A 22-hour ferment, a deck oven that holds its heat, and a laminated pastry that takes three days from mixer to counter.
We bake 240 loaves a night and stop when they are gone — there is no second bake, and there never has been.
Celebration cakes made to order from $65, with two weeks’ notice and a conversation about what you actually like.
Team bios
Ingrid Halloran — Head baker & owner
Ingrid has been getting up at 3:00 since 2011 and claims to be used to it. She looks after the starter, which she feeds twice daily and calls, without irony, “the oldest employee here”. Her country loaf has not changed in nine years and she sees no reason it should.
Yusuf Demirtaş — Pastry
Yusuf trained in a hotel kitchen sending out four hundred desserts a night and came here for the quiet. He laminates every batch by hand and can judge the room temperature to within a degree by touching the dough. The weekend danish is his.
Clara Whitlock — Cakes
Clara does the celebration cakes and the conversations that come with them, including the ones where somebody is quietly crying about a fiftieth birthday. She pipes left-handed, sketches every design before she bakes, and has never yet agreed to make a cake shaped like a car.
Quotes
“I ordered a cake for my father’s eightieth and they asked what he had eaten as a child. It arrived as a walnut and coffee sponge and he did not say a word for a full minute.”
Rebecca Ilunga, Ordered a birthday cake
“Get there before nine. I say this as somebody who turned up at 11:20 on a Saturday, found three loaves and one sad danish left, and has never made that mistake again!”
Dominic Sze, Saturday regular
“We have had a standing order of eighteen loaves a week for two years. It arrives by bike at 6:40, in the rain, in August, at Christmas. I have stopped worrying about bread entirely.”
Hana Petrić, Café owner
FAQ answers
How far ahead should I order a cake?
Two weeks is comfortable, three in May and June when the weddings and graduations land together. We take a $25 deposit to hold the date. If you need something in forty-eight hours, ring rather than email — occasionally there is room, and the phone gets you an honest answer faster.
Why do you sell out so early?
Because we bake to a number and we bake once. Around 240 loaves come out between 04:30 and 07:00, and when they are gone there is no second bake. A standing order costs nothing and we will hold it under your name until 15:00.
Can you do gluten-free or vegan?
Vegan sponge, buttercream and brownies, yes, with a day’s notice. Gluten-free we do not, and we would rather say so plainly: there is flour in the air of this room from 3:00 every morning and we cannot promise you a safe cake.
What time is best for pastry?
Between 07:00 and 09:00, straight out of the second bake, still warm enough to shatter properly. By 11:00 you are getting the ones that have been sitting, which are perfectly good but not the same thing — and honestly, we would rather you tasted the better version.
Closing lines
The shop is open 07:00–15:00 from Tuesday to Saturday and 08:00–13:00 on Sunday. We are closed on Mondays, which is when the starter gets a rest and so does everybody else. There is no Monday bake, so do not come looking.
If you are coming for something specific, ring ahead and we will put it aside — no deposit, no fuss. Anything left unsold at closing goes to the shelter on the corner rather than into a bin.
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