Thursday
Sourdough, seeded rye, and the long-ferment baguette.
We bake four things properly rather than twenty things adequately. Bread on Thursday, pastry from Friday, and whatever the fruit market had on Saturday.
What we do
The starter is twelve years old and came from a baker in Ghent who was closing up. We feed it twice a day and it has opinions about the weather.
Everything is sold the day it is baked. What is left at four goes to the shelter on Cobalt Street.
Lately
Friday
Croissants from seven. They go quickly and we are not sorry about it.
Saturday
Whatever the fruit market had, folded into something.
The rye is the best in the city and I have eaten a great deal of rye.A regular, on a Thursday
Lately
