RYE & ROAST
A baker scoring sourdough loaves on a long steel bench at four in the morning, deck ovens glowing beside him and steam in a shaft of light

The night shift ends with your breakfast.

Bread mixed the day before. Coffee roasted in the back room. Brunch beneath the old skylight.
See today's shelfBook brunch
14 Wheatsheaf Lane · Counter from seven · By the tram
Scene 01 / Ovens on / 04:07
02 The night shift

Eighteen hours before the door opens.

We mix in the afternoon, ferment through the night and bake from four in the morning. Stoneground flour, a long ferment, and nothing frozen and re-baked.
Two floured hands shaping a round of dough on a wooden bench beside linen-lined proving baskets

03 Today's shelf

Out of the oven this morning.

The list shows what is genuinely left today. Order ahead and it waits behind the till with your name on it.

04 The roastery

Roasted in the back room. Four coffees, never more.

Every Tuesday the small drum turns. One espresso blend, two single-origin filters and a decaf, in 250 g bags ground to order or left whole. Filter is brewed by the cup at the counter.
House espresso blend
250 g · ground to order or whole
Single-origin filter
250 g · changes as the lots run out
Second filter
250 g · a lighter roast beside it
Decaf
250 g · one we are happy to drink
Order a bag
A small drum roaster pouring freshly roasted coffee beans into its cooling tray in a dark back room, smoke rising
05 Three ways to get it

Same bread. Only the queue changes.

  1. A plain paper bag folded shut on the counter beside the till, loaves on the shelves behind

    01 — The counter from seven

    Order ahead online. Your bag waits behind the till with your name on it.

  2. A bicycle with a crate of loaves on its front rack against a lit bakery window at dawn

    02 — By bike, about two miles

    Order before ten the night before. The bike goes out in two rounds, at eight and at eleven.

  3. Sourdough toast with butter and marmalade beside a flat white on a café table under the skylight

    03 — A brunch table

    Book online for a sitting every half hour. Weekends are worth booking ahead.

06 Four a.m. to seven

Three hours, five frames.

What happens before the door opens. Drag the strip, or let it run.
  • Deck ovens open and glowing with loaves on the stone
    04:00

    Ovens on

  • The first loaves lifted out of the oven, steam rising
    05:10

    The first loaves out

  • Hands rolling croissant dough on a floured bench
    06:00

    Croissants laminated

  • Roasted beans turning in the roaster's cooling tray
    06:40

    The roaster cools

  • The first customer stepping through the glass door into the lit shop
    07:00

    The door opens

07 House rules

Five things we will not change.

None of them make the bread cheaper or the mornings easier. They are why it is worth doing.

  1. Stoneground flour.

    Milled slowly, so the flour keeps its flavour.

  2. An eighteen-hour ferment.

    Mixed the afternoon before, never hurried.

  3. Nothing frozen and re-baked.

    Everything on the shelf came out of our own ovens that morning.

  4. Coffee roasted here, not bought in.

    On the drum in the back room, every Tuesday.

  5. Nothing edible in the bin at closing.

    What is left goes to neighbours who can use it.

08 From the neighbourhood
I've bought the same country loaf every Saturday for three years. It has never once been different.
Dee Ferreira, Two streets away
We changed the whole kitchen over to their rye.
Paolo Riffault, The Bell & Anchor, wholesale
They talked me through both filters, then poured me half a cup of each.
Hannah Weir, First visit
The café room under a tall glass skylight in the morning, sunlight across bentwood chairs and marble tables

09 Brunch under the skylight

Hold me a table.

Sittings every half hour through the morning. We hold a table for ten minutes, and the counter never needs booking.

  • Tables of 1 to 8. Bigger groups, ring us.
  • The book opens 30 days ahead.
  • We confirm by hand once the morning list is written.
Day
Time
Who is it for?
0 of 500

10 Find the shop

Lit from four.

Four minutes on foot from the tram stop. The windows are the ones full of bread.

11 This week

When the door is open.

The bakery counter opens first, the café an hour later, and brunch runs until two. Bank holidays show up here before they reach the door.

Open now · until 17:00

The week at the shop
Monday
  • 7:0017:00
Tuesday
  • 7:0017:00
WednesdayToday
  • 7:0017:00
Thursday
  • 7:0017:00
Friday
  • 7:0017:00
Saturday
  • 7:0017:00
Sunday
  • 7:0015:00
Two floured hands tearing a sourdough loaf open, steam rising from the crumb

See you at seven.

Order ahead
Scene 12 / The door opens
Bread · Coffee · Brunch