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CRUMB · Firing the oven
Wood-fired daily
No.7 Kiln Lane
Wild starter · 2009
Sold out by noon

Wood-fired craft micro-bakery

Baked in the dark, gone by noon.

Long-fermented sourdough pulled from a live-fire oven at first light. Blistered crust, open crumb, ash on the base. We bake small and we bake once.

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The kiln room
CrumbFired since 2009
Live
fire

The oven

One brick oven,
lit before dawn

It starts at three in the morning with a chimney of oak and a match. By the time the city stirs, the deck is at four hundred degrees and the first loaves go in on a long wooden peel.

Fire is not gentle and neither is real bread. We burn the crust, chase the char, and let the smoke do half the seasoning. That is the whole trick.

✦   Stone-milled heritage grainMilled weekly
✦   Split oak, seasoned two yearsLive fire
✦   A starter older than the shopNamed Cinder
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The oven is lit
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Deck heat at the peak
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Loaves, then it's done

Flour to fire

How a loaf happens

Four unhurried moves, each one a day apart. No dough conditioners, no shortcuts, no same-day bread.

✦
Mill

Stone-mill the grain

Whole heritage wheat cracked slow on granite so the germ and its oils stay in the flour.

Day one
✶
Mix

Feed and fold

Flour, water, salt and Cinder. Hand-folded in a wooden trough, never machine-kneaded.

Day one, dusk
❋
Ferment

Cold, slow proof

Thirty-six hours in the cellar. The wild yeast works low and slow for that open, sour crumb.

Day two
✷
Bake

Onto the live fire

Scored, loaded on the stone deck, and pulled dark. Cooled on racks until the crust sings.

Day three, dawn

The regulars

Worth the early alarm

The best part of the job is the queue that forms in the cold before the shutters even lift.

"That dark crust shatters like glass and the inside is all custard and steam. I have stopped buying bread anywhere else."

Ishan M.
7am regular

"The rye tastes like a campfire in the best way. Molasses, smoke, caraway. It made my cheese board look professional."

Priya & Sam
Saturday haul

"I set an alarm for a loaf of bread and I am not even embarrassed. Gone by noon is not a slogan, it is a warning."

Devika R.
Loaf subscriber

Reserve your loaf

Get here before
the fire dies

Find us at No.7 Kiln Lane. Message the bakery on WhatsApp the night before and we'll set your bread aside, still warm, with your name on the bag.

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