We are trying to implement additional steps with a goal to becoming more sustainable as a business. The statistics around the amount of food that ends up in landfill is alarming, particularly from commercial food businesses and catering. Although every business contributes negatively which is unavoidable, hopefully our environmental impact is net positive.

Our bread consultant, Teo, grew up in a bread-making family but when he tasted sourdough for the first time, he knew that this was the only bread for him.

Mood boards and inspiration for the interior of the bakery including reclaimed and second hand finds.

With the influx of baked good in the house when I started blogging, the obvious problem was eating them fast enough to make way for the next batch. My housemates and friends in the office always make a valiant effort and could often make a dent, but he idea of an honesty box was too interesting to resist.