Ashgrain Bakehouse is a fictional business. This is a speculative design by Bobi Labs, not client work and not a live site. Any prices shown are its own, not Bobi Labs’ rates.
Open now — until 3pmSourdough out of the oven at 7.30amCinnamon buns Fri–Sun only
Our bread
Four ingredients and a lot of waiting.
Flour, water, salt, time. We mill a portion of our own grain, ferment every loaf for at least eighteen hours, and bake in a wood-fired deck oven that has to be lit the evening before. None of that is romance for its own sake — it is what makes bread that keeps for three days and does not sit heavy.
We bake what we can sell in a day. When it is gone it is gone, which is annoying at four in the afternoon and the reason there is something worth queueing for at eight in the morning.
Kalamata, a lot of them. Wednesdays and Saturdays.
Milk loaf£4.60
Soft, sweet, made for toast and small children.
Pastry
Butter croissant£3.40
Three days of lamination. Worth every one of them.
Cinnamon bunFri–Sun£4.20
Cardamom in the dough, salt on the top.
Almond & pear tart£4.60
Frangipane, poached pear, flaked almonds.
Morning bun£3.60
Orange zest and sugar. Gone by nine, usually.
Coffee & more
Filter£3.00
Single origin, rotating. Ask what is on today.
Flat white£3.60
Oat, soy and whole milk, no surcharge on any of them.
Sandwich of the day£8.50
On sourdough, from noon, until it runs out.
Soup & bread£7.00
October to March. Always one vegan option.
Oven lit the night before comes up to heat. First mix goes in the bowl.
Pastry out. If you can smell it from the street, that is the croissants.
Doors open. Sourdough hits the shelf still ticking as it cools.
Sandwiches and soup start. Second bake of country loaves.
We close. Anything left goes to the shelter on Weald Street.
A day here
The oven decides the timetable.
A wood-fired deck holds its heat for one long bake and then falls away. Everything we make is arranged around that curve — the bread that needs the fiercest heat goes in first, and by afternoon the oven is only fit for drying crumbs.
Pre-orders collected before 10am are guaranteed. After that we save what we can, but Saturdays are Saturdays.