At the table
Five ways to love a fresh loaf
Toast, torn pieces, generous sandwiches, and a simple plan for keeping every last slice delicious.
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The Rising
Journal.
Notes from behind the bake: what we are making, what we are learning, and the people we are feeding around Auckland.
Featured · Bakery notes
Why good sourdough takes time
A closer look at long fermentation, living culture, and the flavour that cannot be rushed.
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Pull up a chair.
At the table
Behind the bake
Inside our small-batch bake
From feeding the starter to the first crackle out of the oven, this is how a Rising loaf comes together.
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Bakery notes
Why good sourdough takes time
A closer look at long fermentation, living culture, and the flavour that cannot be rushed.
Read story ↗