Rye & Salt
Menu

Breads, Tuesday to Sunday

Baked this morning.

  • Country sourdough€7.00
  • Dark rye€5.80
  • Seeded spelt€6.40
Order for Saturday
A floured country sourdough loaf on the steel counter

Out at
half five

Every day we open

The daily loaves.

Most breads are baked once, before we open. When a shelf is empty, that bread is done for the day.

Country sourdough
€7.00
White and wholemeal wheat, levain and sea salt. Two days from mixing to oven. 900 g.
Dark rye
€5.80
Whole rye, sunflower and pumpkin seeds, a little treacle. Baked in a tin; slice it thin. 1 kg.
Seeded spelt
€6.40
Wholegrain spelt with linseed, sesame and oats, soaked overnight. 800 g.
Brown soda bread
€4.20
Coarse wholemeal and buttermilk, no yeast. Best on the day, with butter.
Olive focaccia
€5.50
A slab of olive oil dough with green olives, rosemary and flaky salt.
Baguette
€2.80
Long-fermented white, baked twice a day: at seven and again at eleven.
Loaves cooling on wooden shelves by the bakery window
The morning’s loaves cool on the shelves by the window.
A dark seeded rye loaf, two slices cut, on a wooden board
Dark rye rests a day before we cut it.

Friday and Saturday

Weekend bread.

  • Fruit and walnut sourdough€7.80
  • Caraway rye€6.00
  • Potato and rosemary loaf€6.20
  • Sesame and semolina loaf€6.40

Keeping it

Cut side down on a board, or in a cloth bag. Not in the fridge. Sourdough keeps four days, rye a week.

Sliced for you

Ask at the counter and we slice any loaf on the machine, free. Warm bread tears, so loaves from the morning bake slice best after nine.

For cafés

We bake for six cafés and two restaurants in town. Write to us for a weekly standing order.