A single-site sourdough bakery on Blackbutt Road run by a baker and his wife who once kept a bakery in Barcelona, working a 36-hour ferment with certified organic flour and no commercial yeast. Loaves, croissants, pastries and cinnamon scrolls rotate through a weekly menu of specialty bakes.
Address checked against the operator’s own website, 2026年9月20日.
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Independently owned and operated — how this listing was verified