|||

Do you do orders for special events?

Sure thing. Just email me at info (at) mertonbakery dot com. We can talk specifics including what, when and how much.

Up next How do I slice the bread when it’s very fresh? Why Merton?
Latest posts focaccia again laminating kleenex khorosan + polenta white flour under under under toast kissing crust phytic acids real bread lame craft fermentation khorosan baked simple things khorosan home blend una bella bruciatura roast potato stout smoked rye sunflower wholemeal sourdough focaccia merton blend freshly baked glutenin and gliadin and squeeze alveoli open kitchen upcoming baking schedule pizza again