Craftsmanship you can taste, and see.
Nothing here is accelerated. Below is the whole process, in order, with the steps most bakeries have quietly removed.
- Ferment time
- 36 hrs
- Daily batch
- ≤ 120 loaves
- Preservatives
- None
- Baked to order
- Every day
Sourcing
Grain from growers we have met, butter from a single dairy, honey from named hives. If we cannot trace it, we do not use it.
Four suppliers. Every one visited.
Milling
We mill on stone each week, keeping the germ and bran intact. Flour is used within days, while the oils in the grain are still sweet.
Milled weekly, never stockpiled.
Fermentation
A mother starter kept alive since 2019, fed twice a day. The dough rests cold for thirty-six hours — the step everyone else skips.
36 hours. No exceptions.
Shaping
Each loaf is shaped by hand, scored by hand, and loaded by hand. Batches are kept to what two bakers can attend to properly.
Small batch, by definition.
The bake
Loaded at 4am onto a stone deck with a burst of steam, then baked dark. Colour is flavour, and we are not afraid of it.
From 4am, every morning.
What never goes into an Orréa loaf.
- Dough improvers, emulsifiers or enzymes
- Preservatives of any kind
- Bleached or bromated flour
- Frozen or part-baked product
- Accelerated proofing
- Anything we could not name at the table