One
See what's in the shed
The list goes up on a bake morning and says what is actually on the shelf. When something has gone, it says that too.
Collection only, Ramsey
Bread in a shed, three days a week.
Naturally leavened sourdough, made with organic flour and baked directly on stone in a three-deck oven. Mixed at the weekend, baked Monday, Tuesday and Wednesday, here in Ramsey. Each bake day is one run of bread and one run of something else — bagels, cinnamon buns, cookies, granola, whatever is on.
The shed is shut at the moment. The next lot goes up when it is baked.
How it works
Two
Come down to the shed
The bread is baked early, cooled, bagged and carried out to the shed before it opens. Come down while its open. Nobody has to be in.
Three
Scan, pay, take it
Scan the code on the label in the shed and pay by card on your phone, with no account to set up.
The baker's dozen
Twelve loaves, and the thirteenth is free.
Buy twelve loaves and the next one comes off your order on its own. There is no card to carry and nothing to stamp — it is counted from the orders you have already paid for.
Loaves count, and so does a pack of bagels. Cookies, buns and granola do not.
Already have one? Your card is in your account.
12 of 12
One loaf, free
Comes off the next order at checkout
An example card. Yours is counted from the orders you have paid for.
Favourites
The ones people come back for
The things that go in the shed most weeks — naturally leavened sourdough made with organic flour, and what goes in the oven beside it, all baked in Ramsey the morning they go out. What is on the shelf changes with the bake, and the shed list is the one that says.
Classic Sourdough Loaf - 750g
Hand crafted slowly over 36 hours using traditional wild yeast fermentation. Crisp, caramelized crust with a open, airy crumb and a signature tangy finish.
Pecan Pie Sourdough Discard Granola - 250g
Golden baked oat clusters loaded with buttery pecans, warm cinnamon nutmeg spices, and a hint of sourdough tang, naturally sweetened with brown sugar and pure maple syrup
Dark Chocolate and Sea Salt Cookie
A rich, indulgence packed dark chocolate cookie with a crisp edge, soft chewy centre, and a delicate touch of flaky sea salt.
Small on purpose
One baker and one oven — a Rofco B40 with three stone decks, in the kitchen at home. The loaves go in early and straight onto the stone, steam for the first twenty minutes so they can rise, then the steam is vented and they bake out to a deep golden crust. Nine 800g loaves fill it, and that is the day's bread: when it has gone, it has gone.
All the flour is organic and milled in the UK. Every loaf is shaped by hand and goes into the fridge for a long, slow, cold ferment, and everything is baked the morning it goes in the shed.
Baking to what one oven holds is also how there is little or nothing left over at the end of a bake day, which is the other reason for staying this size.
The bakery is in Ramsey, a short drive from Bury, Upwood, Warboys, Ramsey Heights and Huntingdon. Collection only — nothing is posted and nothing is delivered.
Where
Next open
To be announced