Rows of round loaves and long baguettes cooling on a wooden bakery bench

Our bakery

Inside the MicroBaked Bakery

A workspace designed around dough, not machines.

The MicroBaked bakery concept

The MicroBaked bakery is organised around the life of a dough. Everything is arranged so that mixing, resting, shaping, proofing and baking flow naturally from one station to the next.

A small bakery has to make its space work hard. Benches double as shaping tables, cool corners become retarding zones for overnight proofs and a single deck oven sets the rhythm of the day. Constraints like these keep the work focused.

Freshly baked sourdough boule with a flour-dusted crust

Handmade baking principles

Four habits that guide every shift at the bench.

Touch before timing

Recipes give a range; the dough decides the moment. A gentle poke test says more than a timer.

Shape with tension

Good shaping builds a taut outer skin that helps the loaf rise upward instead of spreading.

Work clean and cool

Butter and dough behave best in a tidy, temperate space. Mess and heat both cost quality.

Taste everything

Every batch is tasted. It is the only reliable way to notice small drifts in flavour.

Attention to detail

Details that seem tiny add up quickly in baking:

  • Water temperature is adjusted so the final dough lands in a consistent range, usually around 24–26°C.
  • Scales are used for everything, including salt and yeast, because spoon measures vary too much.
  • Scoring blades are changed often; a dull blade drags and tears the dough skin.
  • Loaves cool fully on racks so the crumb sets and steam escapes rather than softening the crust.
Close view of two bâtards showing clean, even scoring

A passion for fresh baking

Freshness is not only about the hour a loaf leaves the oven. It also means using flour that has not sat for months, folding butter that was kept properly cold and serving pastries on the day they are baked.

A small bakery can treat freshness as a design principle rather than a marketing word, because it never has to bake further ahead than it needs to.

From preparation to finished bake

The broad shape of a bakery day. The full detail lives on our baking process page.

  1. Prepare

    Starters are refreshed, flour is weighed and water tempered.

  2. Mix

    Doughs are combined, rested and strengthened with gentle folds.

  3. Ferment

    Bulk fermentation develops flavour and structure over several hours.

  4. Shape

    Dough is divided, pre-shaped, rested and given its final form.

  5. Proof

    Shaped loaves rest, often overnight in the cold for deeper flavour.

  6. Bake

    A hot, steamy oven sets the crust, then dry heat deepens its colour.

Baguettes lined up after baking, showing consistent size and colour

The value of small-batch production

Small-batch production trades raw output for control. Fewer loaves per run means each one gets closer inspection, and problems are spotted while they are still easy to fix.

It also keeps the bakery flexible. Trying a new grain, testing a longer proof or adjusting a pastry recipe costs very little when the batch is small, which keeps the craft moving forward.

See our ingredients

Wondering what the bakery produces?

Our menu page offers an illustrative look at the breads, pastries and sweet treats in the MicroBaked style.

Browse the Menu