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A small bakery that opens its doors at six, but lights its ovens at three.

We bake before
the city wakes up.

Laminated by hand, proofed overnight, and sold until the trays are empty. Usually by two.

See what’s out of the ovenRead how we got here

Tuesday to Sunday

Doors open at 6am, trays refill till noon

12 Flour Mill Lane

Old Market, next to the fountain

Orders two days ahead

Cakes, platters and office breakfasts

Nobody here learned this from a poster on a wall.

It started in a rented kitchen with one oven that ran hot on the left side. We burned a lot of croissants. Our neighbours ate most of them anyway and told us the truth, which is how we got better.

Eight years on, the oven is newer but the routine is the same. Butter comes in on Monday and Thursday. The dough rests for two nights. Someone tastes the first tray at six and says “again” more often than you’d think.

We make less than we could sell. That’s on purpose.

Sugar goes on last, and by hand.

No machine does this for us. Here is how a normal morning goes before you walk in.

  • 3:00am

    Butter in, dough out

    Cold butter is folded into the dough three times, with a rest in between each fold.

  • 4:30am

    Shape, then wait

    Every croissant is rolled by hand and left to rise slowly. Rush this and they come out flat.

  • 5:30am

    Into the oven

    Steam on, door shut. We don’t peek. The smell tells us when it’s time.

  • 6:00am

    Sugar, glaze, doors open

    A fine sieve, a steady wrist, and about ninety seconds before the glaze sets.

Today’s trays, as they came out.

Move your cursor over each one. We’re a bit proud of them.

Come by, or write to us.

Birthday cake, office breakfast, wedding dessert table, or just a question about gluten. A real person reads every message and replies the same day.

12 Flour Mill Lane, Old Market

Tuesday to Sunday, 6am until we sell out

hello@emberandcrumb.com

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