Baked before sunrise
Sourdough, rye and seasonal loaves, fermented for 36 hours and baked every morning on Linden Street. Order by 8pm, collect warm by 7am.
Our everyday loaf. A crackling crust, an open crumb and a gentle tang from a starter we have fed since 2014.
Dense, moist and full of seeds. It keeps for a week and makes the best open sandwiches you will eat this year.
A new loaf every month, built around whatever the market has: roasted squash in autumn, wild garlic in spring.
Linden & Loaf started in a shared kitchen with one oven and a bicycle. Today we bake around four hundred loaves a day, still by hand, still from the same three ingredients.
We buy our flour from two mills within a hundred kilometres and pay our bakers to sleep at sensible hours. The bread is better for it.
"The only bread my kids fight over. We have had the subscription for two years and never once skipped a week."
Hannah, Linden Street regular
Start a subscription today and your first loaf is on us.
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