Through longstanding relationships with like-minded purveyors and our shared respect for people, food, and craft, we feed our communities with better bread.
Our flours are milled by the Girardeau Family’s Suire Mill in Boussay, France. From organic and stone-milled flours to the exacting Label Rouge standards, we simply use better flour.
Our small-batch cultured artisan butter is churned by the talented team at the Pepe Saya buttery in Caringbah, Australia.
Our salt comes from the marshes of Guérande in France, where nature’s salt has been harvested using the same traditional techniques since the ninth century.
Following the art of baking with natural sourdough, our breads are freshly made daily in Hong Kong. We proof our breads on linen and in wooden bannetons; we bake our breads in stone-deck ovens to ensure the best quality and incomparable taste profiles.
The result? Breads of character with balanced acidity and bold flavors, thanks to our long natural fermentation process and premium ingredients such as 15-year-old levain, superior flour, filtered water and Guérande sea salt.
Part of our vision is to pass this traditional know-how to our team, helping build a resilient and productive community around us. We thrive on doing our part and delivering better bread for all.