House loafDark rye
Danish style, packed with seeds, keeps for a week.
£5.20800g
Baked overnight · Open from 7am
Bread worth waking up for.
Dark rye, slow sourdough and seeded loaves, baked through the night in a deck oven.
48 hours
Slow dough.
Deep flavour. Two days of cold fermentation before a loaf ever sees the oven.
Deep flavour. Two days of cold fermentation before a loaf ever sees the oven.
Daybreak Bakehouse
Still warm.
Join the bread club and collect your loaves fresh every week.
The bakehouse
We bake while the street sleeps.
Mo and Hana start at midnight. By seven the shelves are full of rye, sourdough and spelt, all made with stoneground flour from one mill in Somerset.
0Cold ferment
0Loaves on the shelf daily
0Bread club members
Bread club
Your loaves, every week.
Your loaf
Loaves a week
How
Bread club
£0
a week
Members save10% on every loaf
Loaves
House loaf
On the shelf this morning.
House loafCountry sourdough
Crackly crust, open crumb, 48 hour ferment.
£4.80900g
Seeded spelt
Sunflower, pumpkin and linseed, nutty and soft.
£5.60750g
How it works
How the bread club works.
Choose
Pick your loaf and how many you want each week.
Collect or deliver
Grab it from the shop or we bring it on our bike by 9.
Pause any time
Away for a week? Skip with one tap. No minimum term.
“The rye is the best I have had outside Copenhagen. I have not bought supermarket bread in a year.”Bread club member
Visit
Mill Street, from 7am.
Tuesday to Sunday until we sell out. Leave your email and we will tell you when the seasonal loaves land.