The case for a short menu

It would be easy to add a rotating list of specials — cinnamon rolls one week, rye the next. We've chosen not to, at least for now.

A short menu means every batch gets our full attention: the same flour ratios, the same fermentation windows, the same care in shaping, every single week. Consistency is hard to get right when you're spreading a small kitchen across a dozen products.

It also means we can actually keep up with the number of people who want to collect or have a loaf delivered on a given week, without over-promising and under-baking.

As the bakery grows — and as we open up more delivery locations — the menu might grow with it. But it'll grow deliberately, not all at once.