The board

This week's bake

Every loaf lists its flour, its hydration and how long it fermented — because those three decide the crumb. Order by Wednesday for the weekend; the board changes with the milling.

Order for collection

Wholegrain sourdough
Calder Country

The everyday loaf and the reason most people walk in. Long, cool fermentation and a bake dark enough to sing.

Flour
Stone-milled wheat + 20% wholegrain rye

Hydration
82%

Proof
18 h

Days
Thu–Sun

£6.50900g
100% rye, malted
Dark Malthouse Rye

A dense, sour, keep-for-a-week loaf built on malt we sprout and kiln in-house. Cuts thin, toasts darker.

Flour
Stone-milled rye + house-malted grain

Hydration
95%

Proof
24 h

Days
Fri & Sat

£5.50800g
Viennoiserie
Laminated Croissant

Twenty-seven layers of dough and butter, folded three times and proofed slow so the layers lift instead of leak.

Flour
Stone-milled wheat, French butter

Hydration
58%

Proof
16 h

Days
Thu–Sun

£3.2085g
Multigrain sourdough
Seeded Hearth

A soaker of four seeds folded through the Calder base. More chew, more keeping, a crust studded and cracking.

Flour
Stone-milled wheat, linseed, sunflower, millet

Hydration
85%

Proof
20 h

Days
Sat only

£6.90950g

Allergen and ingredient lists are on the ticket at the counter and sent with every wholesale order.

Calder Country

Dark Malthouse Rye

Laminated Croissant

Seeded Hearth