baking with intention
everything we make starts with the same dough. it’s mixed, rested and laminated in one way, then shaped into our classic, dessert, and savoury buns. working this way keeps our process simple, consistent, and helps us reduce unnecessary waste.
because we bake by hand, every stage of the process gives us opportunities to use what we have thoughtfully, rather than discarding it.
today, around 35% of our menu is made using dough or buns that would otherwise go to waste.
using the whole dough
when we hand-cut our buns, there is always dough left behind. instead of treating this as waste, we use it to make our delicious garlic + rosemary focaccia.
the dough is the same, but it’s shaped differently, baked differently, and becomes something entirely its own. it’s a by-product of the bun-making process, but a product in its own right.
this allows us to make the most of the dough we’ve already prepared, without creating something extra purely for the sake of it.
not every bun sells on the day it’s baked. we created our double bakes in order to give those buns a second life.
our double bakes are made from classic buns that didn’t sell, which are sliced, filled with frangipane, rebaked, and transformed into something new. this results in some our best selling buns: almond, banana and walnut, pistachio, and dulce de leche.
it’s another way we extend the life of what we’ve already made, rather than starting again from scratch.
giving buns a second bake
a practical approach
we bake fresh, by hand, and throughout the day. working this way means there are always decisions to make, and we try to make them thoughtfully.
using our dough and buns across multiple products is one way we reduce waste as part of our everyday process, rather than treating it as a separate initiative.
we continue to look for practical ways to do this better, as part of how we bake, plan and work each day.