Journal
Bread, twice a day
3 min
A 30-hour loaf and why the second bake happens at four.
Our loaf takes about thirty hours from feeding the starter to cutting the first slice. We bake a batch before lunch and another at four, so the bread at dinner is never more than a few hours old.
The butter
Cream from Mill Lane Dairy is cultured in the kitchen for three days, churned, washed and salted with flakes from the bay. It is the only thing on the menu that has never changed.
Bread school
Twice a season our baker runs a Sunday morning class. You go home with a loaf, a jar of starter and lunch. The next date is on the events page.
More letters.
4 min
Why the menu changes on Tuesdays
Monday is delivery day. By Tuesday we know what's good, and the menu follows.
3 min
Six days to cure a yolk
Salt, sugar, patience. How the squash plate got its sharpest line.
5 min
Meet the boat: gurnard from Pier 4
Two day boats, one phone call at 5am, and why we never print the fish.