Kettle & CrumbBakery & café on Quay Street
Bread worth getting up early for
Slow-fermented sourdough, flaky pastries and proper coffee, baked every morning a few steps from the harbour.
- Loaves a day
- 40+
- Fermented for
- 48 hours
- Baking since
- 2009
Sourdough, the slow way
Our country loaf takes two days: a long, cold rise for flavour, a hot stone oven for the crust. No shortcuts, no improvers, just flour, water, salt and time.
On the counter every morning
Baked from 4am and gone by early afternoon. Come early for the croissants.
Daily
Country sourdough
Our everyday loaf: a crackling crust and a mild, creamy crumb.
Daily
Seeded rye
Dense, dark and full of sunflower and pumpkin seeds. Keeps for a week.
Daily
Butter croissants
Laminated over three days with cultured butter.
Weekends
Cardamom buns
A Saturday tradition, knotted by hand and glazed while warm.
A café to stay a while
Twenty seats, long tables and coffee from a roaster down the road. Bring a book, bring the dog, stay as long as you like.
The best rye I have had outside Copenhagen. I come for the bread and stay for the second coffee.
Baking for a gathering?
Celebration cakes, platters of pastries and bread for the whole table.
We need 48 hours’ notice for larger orders.