$5.50 to $9 a loaf at volume
Bread for restaurants and cafes.
The same dark baked sourdough we sell at the counter, on your back step before you open. One price sheet, no contract, and Rosa answers the phone.
before your first ticket
Delivery days
On your step by 7am.
We run one route a morning, five days a week. Orders change until 2pm the day before, by text or email.
- Mon
- Tue
- Wed
- Thu
- Fri
- Sat
- Sun
- BaguettePer loaf, baked daily for standing orders, 20 or more a drop$5.50
- Country loaf, 1 kgSliced on request$8
- Seeded rye or porridge oat$8.50
- Olive, walnut or other specialty$9
Who we bake for now.
Three kinds of places, all within a 15 minute drive. We keep the route short so the bread arrives the way it left.
Sit down restaurants
Country loaf for the bread service, sliced at the table. Usually 30 to 60 loaves a week.
Coffee shops
Pastry and toast loaves, dropped before the morning rush. Croissants arrive fully baked that morning, never frozen.
Sandwich counters
Baguettes and semolina loaves sized for your bread knife, so you get even slices.
How to start.
Get samples
We drop a free box on a Tuesday so your kitchen can try it.
Set a standing order
Pick days and counts. Minimum 20 loaves a drop.
Pay monthly
One invoice at the end of the month, net 15.
Also for your guests
Restaurants can add whole cakes for dessert service, or pastry for brunch. Staff get a seat discount on classes.