From two in the morning to the doors opening at six.
Every morning runs to the same clock. These are the times the bakers work to (sample).
2:00
Yesterday’s yeast dough has proofed slowly overnight. It is rolled and cut into rings.
3:00
The rings rise on floured boards in a warm room while the fryer heats up.
4:00
Ninety seconds a side at 180°C, turned by hand with a stick.
5:00
Each ring is dipped while it is still warm; filled donuts are piped.
6:00
Sourdough and rye go into the stone oven as the fryer cools.
6:00
The case is full and the first loaves are cooling on the rack.
The first baker comes in at two to roll and cut the dough that proofed overnight. By four the fryer is hot; by half past five every tray is glazed and the case is full.
Nothing is bought in. If a flavour sells out, it is gone until tomorrow.
Send the order request before 14:00 and collect from 6:00 the next day. Boxes of 24 or more need a day’s notice.