Wheatfield & Ash

Slow-fermented sourdough and small-batch coffee, baked daily

Baked slow

A small bakery, made by hand

Every loaf at Wheatfield & Ash is naturally leavened and left to ferment for 18 to 24 hours. There's no rush here — long fermentation builds flavour into the crumb, opens the structure, and gives the crust that deep mahogany colour and crisp shatter you can hear when the knife goes through. We bake once a day, early, so what comes out of the oven in the morning is what we have. When it's gone, it's gone. That's how you know it's fresh.

What's coming out of the oven

Signature loaves and morning things

Country sourdough

Dark, blistered crust with a web of open crumb inside — the kind of loaf that sings when you tear it apart. Sour, chewy, built to hold good butter or a long simmer of soup.

Rosemary & sea salt focaccia

Oil-dimpled and fragrant, with rosemary needles and fleur de sel pressed into the soft, cloud-like crumb. Sold by the slice or whole. Meant to be eaten the day it's baked.

Cinnamon-sugar morning buns

Sticky, swirled, and dusted with cinnamon and raw sugar. A small indulgence to have with coffee while the baker's still cleaning down. They don't last long.

See everything we bake

At the counter

Coffee, made to match the bread

Our coffee is small-batch, roasted by people who care about it as much as we care about fermentation. Espresso, pour-over, or drip — served warm in a proper cup, meant for lingering. Pair it with a warm croissant, a slice of focaccia, or one of our morning buns. This is not the kind of counter where you rush.

Before you visit

Hours, location & orders

We bake once a day and open early, but hours are short and bread sells out. Check our hours and location before the walk — and if you want to make sure a loaf is waiting, use our order page to reserve one or ask a question ahead of time.

Hours & location Reserve or ask