Every day, we bake more than 10,000 loaves in North London, shaping each one by hand before they're delivered overnight to our bakeries and supermarket partners. Throughout the day, our bakers continue the work in each bakery, so there is always something coming out of the oven.


We're constantly experimenting with our bread, exploring different grains, flours and fermentation techniques to improve flavour, nutrition and sustainability. Using a wider variety of wholegrains and carefully sourced heritage grains gives our bread a deeper flavour, more fibre and supports farmers working to improve biodiversity and soil health.


We take the same approach to everything we make. Our speciality coffee is a natural extension of the bakery because it relies on many of the same principles: knowledgeable sourcing, skilled hands and close attention to detail.


Whenever we find a better ingredient or a better way of making something, we change it. Sometimes that means refining a recipe, sometimes introducing a new ingredient or technique. We never think of a recipe as finished.