About
Two businesses, one deck oven
The bakery runs on a schedule that most customers never see, and it is the reason the counter is shut on a Monday.
The short version
- 2016
- Starter kept since
- 40 min
- Flour milled within
- 31
- Wholesale accounts
- 9
- People
The week
- Monday
- Wholesale bake. Loaves and par-baked viennoiserie for Tuesday’s van. Counter shut.
- Tuesday
- Delivery from five. Lamination for the rest of the week. Counter shut.
- Wednesday
- Counter opens. First bake out at 7:30, second at noon.
- Thursday
- Second delivery run. Cakes assembled for the weekend.
- Friday
- Focaccia, canelé, the long bake. Busiest day at the counter.
- Saturday
- Third delivery, then the counter until three. Kouign-amann.
- Sunday
- Counter until two, then the starter gets fed and everybody goes home.
The flour and the starter
Ontario hard red wheat, stone-milled forty minutes from here, and one starter kept alive since the year the shop opened. Neither is a marketing story: the flour is what is close and good, and the starter is a habit nobody has broken.
The people
Nine of us. Two on nights, three on the bench, two at the counter, one in the van and one doing the invoices. Everybody has done the six o’clock start.
Come in on a Friday
It is the busiest and the best day to see the place working.