Bread in
the morning.
Your pastry. Your cup.
A little morning, made by you.
Laminated over two days, filled with frangipane, baked twice.
$4.00 · Usually gone by ten.
Locally roasted, ground to order. Free refill if you stay.
Baked here. Gone by tomorrow.Good things, daily.
Today at
Fern & Flour.
Fresh bakes,
brighter days.
Doors open
Coffee is pouring and the counter is full. Nine to five, Tuesday to Sunday. Closed Monday, when the ovens are cleaned.
Croissants warm
Out of the oven at half past five, and still warm at opening. Buttery, laminated over two days, baked twice.
Lunch begins
Sandwiches and soup, made that morning. Three fillings, one of them vegetarian, on our own sourdough.
Sourdough days
Eighteen loaves, then twelve, then none. Naturally leavened, three days from starter to crust. Worth getting up for.
Catering
Pastry boxes, sandwich platters and full mornings, for eight to eighty people. Past eighty, one oven runs out.
One oven.
Seven hours.
Everything has
its turn.
Same oven. Different moments.
A sweeter day, by design.Choose a time to step inside ↓
4:30am
Sourdough
Friday and Saturday only.
Drawn from the real order. This is why bread is a Friday and a Saturday, why the almond croissants have usually gone by ten, and why a catering order for more than forty needs four days rather than two.
Hi, I’m Marisa.
I started Fern & Flour with a simple belief: good things take the time they take. Same flour, same water, a little patience. You learn to feel the difference.
Same flour, same water.
Twenty minutes apart.
Smooth, and alive
Domed, silky, holding its own shape.
“The dough is ready when it feels ready.”
What three days does to a loaf
Starter on Wednesday, mixed Thursday, baked Friday.
Build
your box.
Thoughtful food for every gathering.
Choose your package. Make it yours.
Made for
good days.
Baked that morning Packed and delivered Eight to eighty people
Stories
that rise.
Why the sourdough takes three days
People ask why we only have bread some days. The honest answer is that it takes three days and we only have one oven.
Read the story ↗Mostly answers to questions
people actually asked us.
What we actually mean by locally roasted
Catering a room of forty without anyone noticing
Tuesday to Sunday
9am to 5pm
Friday and Saturday
Eighteen loaves
Eight to eighty
Two days’ notice
Fern & Flour is a demonstration website built by Curveball. The business is not real, the address and telephone number cannot be visited or dialled, no payment is ever taken or held, and nothing here can be ordered, booked or catered.