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No rushed ferment
Cold retard overnight, minimum 24 hours, usually 36. If it is not ready we sell out instead of selling it.
Since 2016
Nadia Osei started feeding a jar of flour and water in a rented kitchen in 2014. Two years later that jar had a name, a following, and eventually a corner unit on Elm Street with a green awning and a bench that has not been empty since.
Nothing here is complicated. Flour, water, salt, time, and butter handled at the temperature it wants. We bake twice a day because the 1:30 PM bake is what makes the 7:15 AM one worth waking up for.
Nadia starts a levain in a rented commercial kitchen in Riverside. It is fed twice a day and named Doris.
The shop opens with four products: sourdough, croissant, brioche nanterre and a lemon tart. First week: 90 loaves.
A separate room, separate tins, sealed packaging. Built after a coeliac customer asked a question we could not answer honestly.
Same-day radius and vacuum-sealed overnight breads, shipping Monday to Wednesday so nothing sits in a depot over a weekend.
Standing orders for 14 cafés and restaurants, baked at 4 AM, dropped at 6 AM, six days a week.
Support moved online and out of opening hours. The same answers the counter gives, available at 3 AM, with the same honesty about what we cannot guarantee.
What we will not do
Cold retard overnight, minimum 24 hours, usually 36. If it is not ready we sell out instead of selling it.
Cultured French butter, block form. No shortenings, no blends — which is why croissants cost what they cost.
We say "shared bench" clearly rather than implying a sealed facility. Customers plan around us, not through us.
The assistant will tell you what is out of stock and what it cannot guarantee, even when that costs a sale.
Brioche knows the trade story, the allergen policy, the delivery rules and the careers page. Ask her anything a new customer would.