Pierre decides to become a baker and leaves for training at the International School of Bakery in the south of France — 1,000 km away from his wife and their two little girls.
Despite the pandemic, Pierre goes on to refine his craft in renowned sourdough bakeries such as Pain Paulin in Bordeaux and Cap Ferret, where natural leaven and slow fermentation are a way of life.

The whole family moves to Muswell Hill in early 2021, in the midst of lockdowns and with all the challenges of visiting potential spaces. The right location is finally found in the summer of 2021 — followed by long months of lease negotiations, settling into a new community, and major renovation works… with their fair share of small and not-so-small complications.

We open our first atelier-boutique in Muswell Hill: an open workshop where everything is mixed, shaped and baked in full view.

The smell of warm sourdough quickly becomes part of the neighbourhood’s morning rhythm. Just as when we were kids.

As artisan sourdough bread — flour, water, natural leaven and time — becomes a daily pulse in Muswell Hill, we decide to create a second home in North London: a cosy café-bakery where parents, friends and remote workers can settle in with proper French baking, warm pastries and great coffee.

Two bakeries, one spirit: craft, transparency and community.
From weekend brunches to festive tables, we bake so you can bring people together.