Pain de Mie

Bread

Seventy two hours of slow fermentation. Deep tangy crumb, crackling crust, nothing in it but flour, water and salt.

Bread

Shaped by hand every morning and baked straight onto the stone. Best eaten within the hour, which is the point.

Bread

Six strand braid, enriched with egg and honey. Soft, faintly sweet, and the best toast you will ever make.