Meet the night shift

Most of our customers never meet the people who bake their bread. They start work at 4am, finish just after lunch and are usually asleep by the time the café is busiest.

• Tom has been with us since the market stall and still shapes every rye loaf by hand.
• Ines runs pastry. Her croissants take three days and she will not hurry them.
• Sami joined as an apprentice last year and now bakes our weekend cardamom buns.

If you are passing early, wave through the window. They will wave back.