Four ingredients leave very little to hide behind.
Flour, water, salt and a living culture. Once you take away the additives, every decision that is left actually matters. These are ours.
One starter runs through everything.
Lagom is fed every morning with the same flour that goes into the bread. It leavens the loaves, the cinnamon rolls and the scones alike, which is why the sweets taste of something other than sugar.
No commercial yeast anywhere in the bakery. Nothing to speed it along.
The flour is chosen before the recipe is.
Ours is stone-ground by Don, a short drive from the ovens, from ancient varieties most mills stopped growing decades ago. Fresh-milled flour behaves differently and it will not sit in a sack for months, which is the point.
Then we get out of the way for a day and a half.
Twenty-four to thirty-six hours of wild fermentation, most of it cold. It is the slowest part of the week and the only part we will not shorten, because everything people like about the bread happens in it.
Every loaf on the list has a job.
Naked Rye is one hundred per cent rye and rye berries, the densest, most filling thing we bake. European Rye is the everyday version of it. Whole Wheat is the loaf for people who want bread to taste like bread. Cinnamon Raisin gets its sweetness from the fruit. Gluten Friendly is for households that need it, and it is not certified gluten free.
If a loaf does not earn its place on the bench, we stop baking it. The list is short on purpose.
The sweets are made the same way.
Same starter, same fermentation, no palm oil, no shortening, sugar only where it has a job to do. A cinnamon roll should be a treat you can taste the grain in, not a sugar delivery system.
We bake to the orders, not to a forecast.
Orders close on Sunday, we bake from Tuesday, and it goes out the same day. Nothing sits, nothing needs a preservative to survive the wait, and if we sell out you wait a week rather than get last week's loaf.
See this week's breads