What’s on our autumn menu, and why
Chanterelles, late plums and the first duck of the season: a look at the dishes arriving this month.
Our starter was born in a jar on the pastry section in 2017. It has been fed twice a day, every day, since. It has travelled on holiday with me twice.
What we feed it
A mix of stone-ground wheat and rye from a mill two hours south, plus filtered water at exactly 26°C. The rye gives it a sour, fruity note that runs through every loaf we bake.
Why every loaf is different
Temperature, humidity and even the mood of the kitchen change the way the dough behaves. We adjust hydration and proving time every morning by feel.
Bread is the first thing you taste here, so it has to be perfect.
If you want to try it at home, ask your server: we give away a little starter every Saturday.
Written by
Amara Okafor
Head Pastry Chef. Amara writes about bread, butter and the science of a good dessert.
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