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Journal
Notes from
the bakehouse
Stories about flour, fire and the people who get up at four to bake.
Harvest open day
Oven tours, a tasting table in the courtyard and a little starter to take home.
The starter we call Ember
Ten years, three ovens and one very hungry jar.
Rye from the valley
One farm, four generations, flour never older than a week.
Winter baking hours
Slower dough, later doors, the same cardamom knots.
