The bakery lights go on at four in the morning. By the time the shop opens, the first sourdough loaves have been out of the oven for an hour and the croissants are on their second bake.
Our sourdough is a two-day bread. The dough is mixed in the afternoon, folded every half hour for three hours, then shaped and left to rise slowly in the cold room overnight. That long, cool fermentation is what gives the loaf its open crumb and gentle tang; there is no shortcut for it.
Baguettes are a different rhythm. They are mixed and baked throughout the morning in small batches, so there is always a warm one on the shelf. The croissant dough is laminated the day before and rested overnight, then shaped and proved before dawn.
If you want the freshest loaf, order before 7 am for same-day delivery, or ask for a loaf from the second bake, which comes out around ten.