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Sourdough, croissants and slow loaves, baked overnight on Gertrude Street.

Sourdough, croissants and slow loaves, baked overnight on Gertrude Street.

Open Tue to Sun, 7am to 3pm

Miette

Miette

Miette

(n.) a crumb, in French

Out of the oven, all morning.

Shaped the night before, baked in six rounds from first light.

Out of the oven, all morning.

Shaped the night before, baked in six rounds from first light.

Out of the oven, all morning.

Shaped the night before, baked in six rounds from first light.

7:00am

Croissants on a baking sheet, just out of the oven

Croissant

$6.50

Cultured butter, three days of folds.

7:00am

Croissants on a baking sheet, just out of the oven

Croissant

7:30am

A dark-baked country loaf with a deep, blistered crust

Country loaf

$13

Levain, stone-milled wheat, a dark bake.

7:30am

A dark-baked country loaf with a deep, blistered crust

Country loaf

8:30am

A tray of spiralled morning buns dusted with sugar

Morning bun

$6

Cardamom, orange zest and burnt sugar.

8:30am

A tray of spiralled morning buns dusted with sugar

Morning bun

10:00am

A seeded loaf cut into thick slices on dark cloth

Seeded rye

$14

Rye, sunflower, linseed and sesame.

10:00am

A seeded loaf cut into thick slices on dark cloth

Seeded rye

11:30am

A floured spelt batard with one long score

Spelt batard

$12

Whole spelt, a 36-hour ferment.

11:30am

A floured spelt batard with one long score

Spelt batard

1:00pm

A single baguette on a dark counter

Baguette

$6

A crackling crust, for tonight.

1:00pm

A single baguette on a dark counter

Baguette

Worth the queue.

I moved to Collingwood and still walk back for the country loaf.” Ines Whitford, Country loaf, Saturdays.

Worth the queue.

I moved to Collingwood and still walk back for the country loaf.” Ines Whitford, Country loaf, Saturdays.

Find our loaves at

Hollow & Hearth
NORTHSIDE PANTRY
café ostro
Fennel & Fig
marlo.
TILLY’S CORNER
Two Spoons
Rosette
WINE BAR

Baked while Fitzroy sleeps.

Baked while Fitzroy sleeps.

Baked while Fitzroy sleeps.

3:00pm

3:00pm

3:00pm

Feed and mix

The levain is fed, then flour, water and salt are mixed and folded.

9:00pm

9:00pm

9:00pm

Shape

Every loaf is weighed and shaped by hand.

11:00pm

11:00pm

11:00pm

Cold prove

Baskets rest in the cool room while the flavour develops.

4:00am

4:00am

4:00am

Into the oven

Stone deck at 250 degrees. The first trays are out by seven.

7:00am

7:00am

7:00am

Doors open

Gertrude Street, until the shelves are empty.

A glass jar of bubbling sourdough starter, close up

Floured hands shaping a round of dough on a wooden bench

Two loaves proving in floured cane baskets on a wooden board

Racks of fresh loaves under hanging lamps in a dark bakery

Shelves of bread and pastries in a bakery window

Come by while it’s warm.

Come by while it’s warm.

Come by while it’s warm.

Open Tue to Sun, 7am to 3pm

MonClosed
Tue7am to 3pm
Wed7am to 3pm
Thu7am to 3pm
Fri7am to 3pm
Sat7am to 3pm
Sun7am to 3pm

Gertrude Street, Fitzroy

Order by 6pm and collect tomorrow’s bread from seven.

Order by 6pm and collect tomorrow’s bread from seven.

Order for Tomorrow

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