About the bakery
Four breads a day, a wood oven that dictates the timetable, and no attempt to be more than that.
The oven is wood-fired and holds its heat for about nine hours, which decides almost everything else. The rye goes in first while it is fiercest, the wheat after, and the pastry last when the temperature has dropped far enough not to burn butter.
That is the whole plan. There is no second oven and no plan to buy one.
We open at seven and close when the shelves are empty, which in winter is usually two and in summer sometimes eleven in the morning.