Baking with patience, good grain & fire since dawn.
Flour & Ember was born out of an obsession with slow food. In an age of hurried baking, every loaf of our wild sourdough gets 36 hours.
Four ingredients. Endless patience.
Stoneground flour, filtered water, sea salt and a sourdough starter we feed every single day. No commercial yeast, no dough improvers, no shortcuts.
Thirty-six hours of cold fermentation gives the natural bacteria time to work. The result is a loaf with a blistered, aromatic crust, a custardy open crumb and a flavour you can't rush.
A day at the bakery
Every day, same rhythmThe ovens are lit
Yesterday's dough comes out of the cold room after its long, slow rest.
Shaping & scoring
Every loaf is shaped by hand and scored just before it goes in.
Doors open
The first country loaves hit the counter, still crackling as they cool.
Pastry out
Croissants and pain au chocolat, laminated the day before.
Tomorrow begins
Pre-orders close, tomorrow's dough is mixed and put to rest.
What goes into every batch
Heritage grain
Flour from stone-milling farms, keeping the wheat's germ and its natural flavour.
Pastry by hand
Laminated in a cool pastry room with cultured butter, fold after fold.
Nothing wasted
Loaves left at close go to local food partners the same afternoon.
Come and smell the bread.
Open every day in Richmond. Reserve tomorrow's loaf online, or pop in for a flat white and something warm.