01
// THE LIST
Country Sourdough
T80, 24-hour ferment, blistered crust.
$9.00
01
Bakery · Open daily
We make six breads.
Country sourdough. Seeded rye. Pain de mie. Focaccia. Baguette. Brioche. That's the list.
Six.
Bakery · Open daily
Country sourdough. Seeded rye. Pain de mie. Focaccia. Baguette. Brioche. That's the list.
Six.
Same six, every day. Today's batch went in at 4am.
// THE LIST
T80, 24-hour ferment, blistered crust.
$9.00
// THE LIST
Caraway, fennel, coriander. Dense, dark, honest.
$10.00
// THE LIST
Square sandwich loaf. Soft, tender, perfect for toast.
$8.00
// THE LIST
Olive oil, sea salt, rosemary. Cut into squares.
$8.00
// THE LIST
Open crumb, crackling crust. Best within 6 hours.
$5.00
// THE LIST
Butter-rich, golden braid, tender pull-apart crumb.
$11.00
About
Loaf is run out of a 400-square-foot space by one baker and one part-time assistant. We bake six breads, every day, the same way we did yesterday. There is no menu beyond the list.
// ADDRESS
12 Mill St, Industrial Quarter
// HOURS
Tue–Sun · 8am – 1pm or sold out Mon · closed
// CONTACT
+1 (555) 006-1212
loaf@loaf.bread