The Loaf

When you're hiring a baker, specifics matter. Someone who understands fermentation times isn't just following a recipe — they're reading dough, adjusting for humidity, knowing when a long rise produces better flavour than a short one. They understand hydration ratios, know the difference between working with a young starter and an established one, and can diagnose why a batch failed instead of assuming it's the flour. Experience shows in whether sourdough has genuine sour notes or tastes like standard yeast bread, whether croissants shatter with real lamination or are dense. The Loaf's approach reflects that kind of attention. Real competence in baking isn't about speed or Instagram appeal — it's about someone who's failed enough times to understand their product and adjusts based on what they observe, not just habit.