Eleven years, two house moves, one near-death experience in a cold kitchen. The life of a jar of flour and water.
Marta Ferreira
1 min read
The unglamorous arithmetic of running a bakery — how much goes in the bin, and what we do about it.
Marta Ferreira
Everyone wants the dramatic sourdough. The bun quietly does more work than any of them.
Marta Ferreira
1 min read
Three dials, endless bread. The only variables you actually need to understand.
Marta Ferreira
1 min read
The best hour of the week, before anyone else is awake. A members-only letter from the bakery.
Marta Ferreira
Dense, dark, and built to last a week. The full recipe, for the Proof Club.
Marta Ferreira
Squash, walnuts, the last good apples. A short list for the turn of the season.
Marta Ferreira
1 min read
Cold kitchens make sluggish starters. How we keep ours awake from November to March.
Marta Ferreira
1 min read
The everyday sourdough we sell out of by nine. No stand mixer, no drama — just flour, water, salt, and time.
Marta Ferreira
1 min read