The Morning Bake: From 04:30 to Counter Opening
At 04:30, Lukas Brandt begins the morning by mixing and autolysing the doughs for the day. At 05:30, Ama Owusu takes the bench to divide and shape each batch by hand into bannetons and couches. By 06:15, Ines Moreau loads the first bake into the deck oven, sliding the peels of country sourdough onto hot stones. The shop doors open promptly at 07:00 as Priya Raman welcomes the neighbourhood to shelves stocked with warm bread, freshly baked baguettes, and morning loaves.
04:30
Mix and autolyse
Lukas mixes regional flours, water and levain in the quiet bakehouse.
Lukas
05:30
Divide and shape
Ama hand-shapes country sourdough, dark rye and tins at the wooden bench.
Ama
06:15
First bake
Ines slides peels of country sourdough into the hot deck oven.
Ines
07:00
Doors open
Priya welcomes early customers and sets fresh loaves on the counter shelves.
Priya
Midday Work: Rye, Pastry, and Street Deliveries
At 09:30, Mei Chen runs the second bake, loading dark rye tins, focaccia slabs, and cardamom buns into the deck oven. By 11:00, Priya Raman packs weekly standing orders into linen-lined wooden crates on the counter table. At 12:30, Hugo Lindahl heads out on the cargo bike rounds, delivering crates to local partners within 3 km. The counter remains open until 15:00 when the bakery doors close for the afternoon as the day’s bake sells out.
09:30
Rye and buns bake
Mei loads whole dark rye and spiced cardamom knot buns.
Mei
11:00
Packing crates
Standing orders go into linen-lined crates for neighbours and local kitchens.
Priya
12:30
Bike rounds go out
Hugo loads the cargo bike for deliveries within three kilometres.
Hugo
15:00
Doors close
The counter shuts; the day’s bake has sold out or been packed away.
Everyone
What is the Evening Routine at 16:00?
After the deck oven cools and the benches are scraped down, Tomasz Wierzbicki arrives at 16:00 for the essential closing task: feeding the levain for tomorrow. Kept alive since 2019, this single sourdough mother starter requires exact water, stoneground flour, and room temperature to ferment overnight. The evening silence in Spelt Yard prepares the doughs that Lukas will mix at dawn. Customers wishing to reserve weekly loaves can place a standing order before 14:00 the day before bake day.
16:00
Levain fed for tomorrow
Tomasz feeds the one starter kept since 2019 so Lukas can mix at dawn.
Tomasz