Wheatfield & Ash

Menu

Sourdough loaves

The heart of the counter

Country Sourdough

The bread we open with every morning. A dark, blistered crust that shatters under the knife, giving way to an open, airy crumb with a gentle tang — the kind of sourness that deepens the wheat's flavour rather than shout over it. Stays fresh for days but tastes best the day it comes out of the oven, when the crust is still warm enough to steam.

Whole Wheat Sourdough

Built on whole grain milled locally, with a tighter crumb and a nuttier character. The sourness is mild and almost sweet — the wheat's own flavour comes through. Denser than the country loaf, which makes it the one we reach for when we want something that'll sustain through the afternoon.

Seeded Miche

Sunflower, flax, and sesame seeds pressed into the dough before baking, giving a crackling, rustic presence. The seeds add texture and a faint toastiness that pairs beautifully with cheese or butter. Hearty enough to stand on its own, humble enough to disappear into a sandwich.

Weekend Special

Every Saturday and Sunday, we try something different — maybe a spelt sourdough with a lighter crust, or a loaf studded with olives and thyme. It's a small way to keep the counter surprising for people who visit us regularly. Stop by to see what's resting in the proofing box.

All loaves are baked fresh daily in limited quantity. We typically sell out by early afternoon — the smaller the batch, the better the flavour.

Savoury bakes

Light meals and sides

Rosemary Focaccia

Dimpled and oil-rich, with a crumb that's tender and porous — the kind that soaks up anything you pair it with. Rosemary needles and sea salt baked into the surface. Slice it in half and it becomes a canvas for cheese, cured meat, or simply eaten plain with a cup of coffee.

Seasonal Galette or Hand Pie

The vegetables change with what's in season — summer tomatoes and herbs, autumn squash and leeks, spring peas and wild garlic — wrapped in our sourdough dough and baked until the edges crisp and the inside softens into the bread. Enough on its own for a light lunch, or a perfect companion to coffee.

Savoury bakes pair beautifully with coffee — we think of them as a complete morning or a simple lunch.

Morning pastries

Baked fresh in small batches

All-Butter Croissants

Laminated dough folded with real butter, baked until the exterior shatters and the inside unfolds in tender, buttery layers. The kind of croissant that demands to be eaten warm, when the contrast between the crisp shell and the steam still rising from the crumb is at its peak. Eaten cold, even an hour later, it's still good — but you'll understand why we suggest eating it fresh.

Cinnamon-Sugar Morning Buns

Spiral-rolled dough touched with cinnamon and coarse sugar, baked in cast iron so the bottoms caramelize and the edges crisp. Sticky, sweet, and a little less precious than a croissant — the kind of thing you eat standing up while the counter fills with neighbors waiting for their sourdough.

Seasonal Fruit Danish

What's ripe goes into pastry — summer berries, stone fruit, autumn apples, whatever tastes like the season. Laminated dough, a whisper of almond cream, fresh fruit arranged on top before the oven. Best the same day it's baked, when the pastry is still flaking.

All pastries are baked in small batches and taste best enjoyed fresh in the morning, within hours of leaving the oven.

Coffee counter

Chosen to complement the bread

Espresso

Sharp and bright. A quick pull that doesn't fight the bread — more punctuation than proclamation.

Cortado

Equal parts espresso and steamed milk. The coffee stays present, the milk softens the edges. A balance.

Oat-Milk Latte

Espresso and steamed oat milk — creamy and gentle. The oats add a subtle sweetness that doesn't compete with the bread's own flavour.

Drip Coffee

A straightforward cup, clean and warm. Poured fresh throughout the day. The coffee that lets the bread do the talking.

Single-Origin Pour-Over

A rotating selection of coffees from one farm or region, brewed by hand to order. Changes weekly. Somewhere between curiosity and ritual.
A note on what we have today

Fresh-baked, always limited

Everything here is baked fresh in small batches. Because of that, items sell out by early afternoon — sometimes sooner on weekends. The menu shifts slightly day to day depending on what fermented overnight and what the season is offering us. If you're looking for a specific loaf or pastry, the easiest way is to use the Order page to ask ahead or reserve it. We'll set it aside for you to pick up, and you'll never walk in to find the bread you came for has already gone to someone else.

Built with sitectrl.ai
🎉

Your free site is live!

This site was built free on sitectrl. Claim it to keep it — unclaimed sites are deleted after 72 hours.

Claim my site free →View my site first