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Every loaf clears a 28-hour cold ferment before it ever sees the inside of the Rofco B40.
Sourdough, laminated pastry and made-to-order pies, baked on Kelly Road and sold three ways: over the counter, by standing weekly order, or booked ahead for a specific date.
Hearth bread and laminated pastry run on completely different clocks, and the bench work doesn't overlap. Bread is a long, slow fermentation problem. Pastry is a temperature and timing problem, folded in stages over three days so the butter never melts into the dough. Both come out of the same Rofco B40 deck oven, four sheet pans at a time, loaded by hand with a long-handled peel.
We don't run a rack oven and we don't want one. A deck oven bakes from stone contact and steam, which is why the crust on a loaf here shatters instead of just going soft. It takes about forty minutes to come up to full heat before the first bake of the morning, so the ovens are lit well before the counter opens.
Pies and tarts sit outside both of those schedules. They're a same-week booking, built to a 48-hour minimum notice so the crust gets made fresh and rested, not pulled from a freezer stack.
Hearth Sourdough Loaves
The starter behind this loaf is nine years old and gets fed twice a day, the same culture the shop opened with. Every loaf on the shelf traces back to it — nobody here is buying a starter kit and calling it sourdough.
Dough proofs for 18 to 36 hours depending on hydration that week, not on a fixed clock, then goes through a 28-hour cold ferment before baking. Standard weight off the bench is 900g, scored by hand and baked directly on the Rofco B40's deck stone so the bottom crust sets hard instead of steaming soft against a pan.
Buy it two ways. Walk in and take a loaf off the counter the day it's baked, no notice required. Or set up a standing weekly order if you want the same day and quantity reserved every week — useful for a household or a small café that doesn't want to gamble on what's left by 10am.
| Order type | Loaf weight | Ferment | Price |
|---|---|---|---|
| Single, walk-in | 900g | 28 hr cold ferment | $8.50 |
| Standing weekly order | 900g | 28 hr cold ferment | $8.50 / loaf |
Laminated Pastry
Three days, start to finish. Day one is mixing the dough and the butter block and letting both rest cold overnight so neither one is soft when they meet. Day two is the folding — three letter folds, each one tripling the layer count, which is how a flat sheet of dough and butter ends up at 27 distinct layers by the time it's shaped. Day three is the bake, timed for the morning it goes on the shelf.
Croissant and danish base doughs only. We don't laminate anything else — no puff pastry line, no rough-fold shortcuts to fill out a case. Keeping the lamination to two base doughs is the only way three days of bench time stays workable with a seven-person crew.
Retail is by the piece off the counter. A standing wholesale order — a café or an office running a weekly count — runs by the dozen at a lower per-piece rate, locked in on a repeating schedule rather than a one-off call.
| Format | Layers | Base doughs | Price |
|---|---|---|---|
| Retail, single | 27 | Croissant, danish | $4.25 each |
| Standing wholesale dozen | 27 | Croissant, danish | $46.00 / dozen |
Custom Pie & Tart Orders
Crust is a lard-butter blend, not an all-butter dough — lard holds shape better under a lattice and doesn't slump at the edge the way an all-butter crust can when a pie sits in a case for a few hours. Nine inches, $32 flat, no upcharge for a lattice top over a solid one.
Fruit fillings are in-season only. If the fruit isn't right that month, it isn't on the order sheet, full stop — we're not thawing a bag of frozen filling and calling it a summer pie. Custard and cream fillings don't have that limit and run year-round: a cream pie in January is exactly as available as one in July.
Forty-eight hours minimum notice on any pie order. That's the time it takes to rest a lard-butter crust properly and bake it the same day it's picked up, rather than holding a baked pie in a walk-in for two days waiting on a pickup window.
| Filling | Availability | Notice | Price |
|---|---|---|---|
| Fruit, 9-inch | In-season only | 48 hr minimum | $32.00 |
| Custard or cream, 9-inch | Year-round | 48 hr minimum | $32.00 |
This is the only page where we lay the schedule out in full, because it's the reason the pastry case looks the way it does some mornings and not others. Miss a day in this sequence and the butter either melts into the dough or never distributes at all — there's no shortcut version that still produces 27 layers.
| Day | Bench task | State at end of day |
|---|---|---|
| Day 1 | Mix the dough and the butter block separately | Both rested cold, overnight |
| Day 2 | Encase the butter, run three letter folds | 27 layers, shaped and proofing |
| Day 3 | Bake off in the Rofco B40 | On the shelf for opening |
Retail pieces and wholesale dozens run on the same three-day clock — a wholesale count just reserves a fixed number of the day-3 bake in advance.
Four stools, the day's bread and pastry, cash or card. This side of the shop doesn't take advance orders at all.
What's on the shelf changes by the day depending on what came out of the oven that morning and what a standing order already claimed. If a specific loaf or count matters to you, the standing weekly order is the reliable route — the counter itself is first-come, first-served.
A cake isn't on this page
Wedding tiers, celebration cakes and cookie trays run on a tasting-and-deposit system with their own lead times, laid out in full on Custom Cakes. The nine-year history behind both sides of the shop, the Rofco B40 and the seven-person crew are on the About page.