Golden sourdough loaves and pastries on a rustic bakery table

Est. 2014 · Fenwick Lane · Brighton

Warm bread,
pulled from the
oven at dawn.

A tiny bakery where flour, water, and salt are given the one thing they ask for — time. We mix before midnight, shape by hand, and bake a handful of loaves as the sun comes up. Come hungry.

See Today's Bake Find Us →

4amoven on

36hrferment

6loaves a batch

0preservatives

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Welcome to the bakery

A loaf a day, made slowly, sold warm — and never quite the same twice. The case fills at dawn and empties by noon, six days a week.

The Bake

Today, on the
cooling rack.

Four things we're almost always pulling warm from the oven. The full case changes with the seasons — come early, the best things don't last past noon.

Daily loaf

Country Sourdough

£8

Wild-yeast starter, a long cold ferment, a crackling crust and a soft custard crumb. Flour, water, salt, and patience. Nothing else.

Three-day

Butter Croissant

£4.50

Laminated with European butter over three days, baked to a deep amber. Shatters at the touch, with a honeycomb heart. Eat with two hands.

Seasonal

Berry Danish

£5.50

Flaky pastry cradling raspberries and blackberries, a whisper of vanilla cream, a dusting of sugar. Deep, jammy, gone by ten.

Saturday favourite

Cardamom Bun

£5

Knots of enriched dough swirled with ground cardamom and pearl sugar. A quiet Scandinavian classic — the thing people queue for.

We'd rather sell out than sell stale. No par-baked loaves from a factory, no preservatives — just the day's work, offered warm.

Stone-milledheritage flour

Since '14wild starter

By handshaped daily

A baker shaping dough in a warm, flour-dusted kitchen — "Hazel" — the starter that began it all, fed every morning since 2014.

Our Story

It started with
one stubborn
starter.

In 2014, Mara quit her office job, named a jar of flour and water "Hazel," and started baking out of a borrowed kitchen. The first hundred loaves were, by her own admission, ambitious bricks. Loaf one-hundred-and-one was the one that finally sang when she tapped its crust.

Today, Hazel's great-great-grand-starter still leavens every sourdough we sell. The shop on Fenwick Lane is small — one oven, four bakers, and a queue that wraps the block on Saturday mornings. We haven't grown faster, and we haven't tried to. Good bread can't be rushed, and neither should the people making it.

Mara & the team Founder & head baker

"The best loaf in Brighton, and the only one worth getting out of bed before seven for."

— The Brighton Food Almanac, 2025

Cozy bakery interior with warm golden light

Visit Us

Come say hello.

Find us on the corner of Fenwick Lane — follow the smell of warm bread. Pre-orders open at 6pm the night before for next-day pickup.

Hours

Tue – Fri7 — 3
Saturday7 — 2
Sunday8 — 1
MondayResting

Find us

14 Fenwick Lane
Millbrook Quarter
Brighton, BN1 4XY

[email protected]

+44 (0)1273 555 014

Warm bread,pulled from theoven at dawn.