What goes into our bread

There is an easy way out when ingredients get dearer: quietly shrink the loaf to nine hundred grams and leave the price alone. We do not take it. A farmhouse loaf here weighs a thousand grams, today as ten years ago.

What is in it instead: twenty hours of time, real sourdough and an hour in the oven. No improver, no shortcut. That is exactly what you taste — and exactly what has cost thirty cents more since July.

We have paid our bakers above the collective rate since January. Anyone who gets up at half past two for your breakfast should be able to live on it. That is in the price too, and we think rightly so.

Just try it. Our farmhouse loaf keeps for three days, and on the fourth it makes the best French toast you will have.