Why the loaf takes its time
The country loaf starts the day before it reaches the counter. A long ferment keeps the crust deep and the crumb open. If the rack looks thin by noon, that is the bakery working as it should.
After the refurbishment
Plants, timber and lower light changed how Saturday feels. The same pastry cases come down the stairs; the room around them is simply quieter and greener.
Tous ensemble
Once in a while the dining room becomes a single sitting. One ticket, shared plates, and a fixed evening so the kitchen can cook for the whole room at once.
Whole cakes
Order a whole cake a couple of days ahead for a table at home. Tell us the date, the size and whether it needs to travel well on the bus back down Alcester Road.