The Bakehouse
Most doughnuts are mixed, proofed and fried inside an hour. Ours aren’t. They rise on the same wild starter that leavens good sourdough — which is the slow, stubborn, better way to do it.
A neighbourhood bakehouse, open from the first coffee to the last.
We share a single room with our oven and our espresso machine. Mornings are for warm doughnuts and the first flat white of the day; afternoons are quieter, slower, a place on Main Street to sit with a coffee and watch the town go by.
Everything is made here, in small batches, by hand. When a tray sells out, that’s the day’s tray — we don’t bake to a number, we bake to the rise.
