Crust that sings.Crumb that steams.
Every loaf at Little Kiln rises for thirty-six hours and bakes on the stone floor of a beech-fired oven, before the city is awake to smell it.
Taste it with your ears
Press a warm loaf and listen: the crust crackles as it cools. Bakers call it singing. Here's what's singing this morning.
€6.40Kiln country loaf
Our everyday loaf, baked dark on purpose.
- Crust
- Blistered, bittersweet, loud
- Crumb
- Glossy and open, almost custardy
- Aroma
- Toasted hazelnut, malt, a green-apple tang
- Crackle
€3.20Butter croissant
Three days, cultured butter, twenty-seven layers.
- Crust
- Shattering, caramelised at the tips
- Crumb
- Honeycombed and buttery
- Aroma
- Brown butter, warm milk, a little salt
- Crackle
€3.60Cardamom knot
Swedish knots for slow Sunday mornings.
- Crust
- Sticky, pearl-sugar crunch
- Crumb
- Soft, pulled, fragrant
- Aroma
- Fresh cardamom, orange zest, burnt sugar
- Crackle
While you sleep, it rises
- Mix
The starter wakes up smelling of yoghurt and green apples.
- Fold
Four folds, an hour apart. The dough turns silky.
- Shape
Tight rounds into linen baskets, a dusting of rice flour.
- Fire
Beech logs. Three hours to reach 280 °C.
- Load
A splash of water, a hiss of steam, the door closes.
- Sing
Out on the racks, crackling as they cool.
Tear it while it's warm. Nobody's watching.House rule no. 1
Get flour on your hands
Bake at our oak bench on a Saturday. You go home with your own dough, a printed method and a jar of Ember, our ten-year-old starter.
You'll smell us before you see us
Krušna ulica 7, in Ljubljana's old town. Pre-order by 18:00 and your bread waits on the shelf by the door, still warm.
Plan your visit- Tue – Fri07:00 – 14:00
- Saturday07:00 – 13:00
- Sunday08:00 – 12:00
- MondayThe oven rests