About Cassia
Baked through the night, sold in the morning
Our story
Why Cassia exists
The ovens at Cassia go on at two in the morning. Bread is mixed the day before and left to ferment slowly overnight, which is what gives it the crust and the keeping quality — and it is why we bake to a number rather than to demand. When the shelf is empty, that is the day. We would rather sell out than sell you yesterday.
Read moreWhat we care about
How we do things here
Slow ferment
Twenty-four hours before it sees an oven. It is what makes the bread keep and what makes it digestible.
Three ingredients
Flour, water, salt — and time, which is the one people leave out.
We bake to a number
Not to demand. When the shelf is empty that is the day, and tomorrow’s is fresh.
All butter
No shortcuts in the lamination and no margarine anywhere in the building.
Gallery
From the bakehouse
Flour, time and heat.
