Focaccia
Cold-fermented 00 flour and semolina focaccia with a crackling golden crust, airy crumb and za’atar, rosemary and flaky salt. Classic Italian bread, slow and generous.
Salsa Roja
Broiled Roma tomatoes and caramelised onion blended with raw jalapeño, fresh cilantro, and lime — rich, smoky, and bright simultaneously. The classic Mexican red salsa that belongs on everything.
Homemade Lavash (Flatbread)
Soft, thin, blister-spotted lavash enriched with warm milk and oil — rolled thin, cooked on a dry hot pan, and stacked under a cloth for perfect pliability. The flatbread for kebabs, koftas, souvlaki, and every sauce and salad alongside them.
Homemade Corn Tortillas
Soft, pliable, lightly charred corn tortillas made from masa harina in 45 minutes. Three ingredients, one technique, and the foundation of tacos, enchiladas, tostadas, chilaquiles, and nachos — all from the same dough.
Homemade Wheat Tortillas
Soft, pliable, char-spotted wheat tortillas made from scratch in under an hour. Fat worked into the flour creates tender flexibility; baking powder keeps them soft; honey holds moisture. Makes 8 small taco tortillas or 4 large burrito wraps.
Sourdough Bread
A classic sourdough loaf built on levain, long fermentation, and a Dutch oven bake — crackling crust, open crumb, and real tangy depth from overnight cold proofing. Includes jalapeño cheddar, sun-dried tomato Parmesan, and olive rosemary variations.
Ciabatta Rolls & Semi-Baguettes
Open crumb, crackling thin crust, and complex biga flavour — ciabatta made properly with an overnight pre-ferment, long cold fermentation, and an ice-cube steam bake. Makes 8 sandwich rolls or 4 semi-baguettes for French dip, steak sandwiches, bruschetta, and crostini.
Classic French Baguette
Crackling golden crust, open airy crumb, and complex flavour from an overnight poolish — a proper French baguette made at home. Make the poolish tonight, bake tomorrow. Better than most bakeries within reach.
Everything Bagels
Chewy, malty, deeply golden everything bagels made properly — barley malt syrup dough, overnight cold proof, boiling bath, and everything seasoning. The same dough makes plain and poppy seed bagels too. Real bagels, made at home.
