Since 2009
Our story
“Bread is flour, water, salt and time. We’re generous with the time.”
June bakes the bread. Theo makes the pastry and every celebration cake. They opened Harbor Street Bakery in the old net loft at number 14 with one second-hand deck oven and a sourdough starter June had been feeding since her twenties.
Not much has changed. The first dough is mixed at half past four, the flour comes from a small mill up the valley, and we bake in batches through the morning so something is always warm. When the shelves are empty, we sweep up and start again tomorrow.
There are six of us now. Come and say hello: we’ll probably hand you an end piece to try.
- 4:30First dough of the day
- 36 hHow long our sourdough rises
- 6Bakers, one oven, no shortcuts