The Seven Doughs 

A clean, open crumb under a deep mahogany crust. The one everything begins with.

Stone-ground wholegrain for a nuttier depth and a crumb that keeps you honest.

Sunflower, flax and sesame toasted into the crust. Texture in every bite.

Wild za'atar folded through the crumb with briny green olive. A loaf with a homeland.

Aged cheese pooled into the crumb, jalapeño for a slow, warming heat.

Sweet folds of raisin against bittersweet walnut. Built for cheese boards and quiet mornings.

Dimpled deep with olive oil and finished in flaked salt. Quiet, golden, generous.

Sun-ripened tomato, briny olive and a scatter of fresh herbs across an oil-laced crumb.

Melted cheese caught between dimples until the whole tray bubbles and browns.

Boiled then baked for that signature chew and a crust that shines. Six to a batch.

Blanketed in toasted sesame for a nutty crackle over the classic chew. Six to a batch.

Twenty-seven layers of European butter. Shatteringly crisp, impossibly light. Four to a box.

The full table — eight buttery folds in one box, baked golden and just-cooled for pickup.

A soft, milk-rich loaf with a feather crumb. The quiet hero of every breakfast.

The same tender pull, deepened with wholegrain for a fuller, earthier slice.

Butter-rich and impossibly tender. A loaf for slow mornings, French toast and quiet indulgence.