Artisan bakery · Linden St.
Butter & Bloom is a small bakery that treats flour, butter and time like paint, canvas and patience. Everything is shaped by hand, every single morning.
this week on the counter —
Five bakes we'd hang on a wall if they'd keep. Each one takes between one and three days to make — and about ninety seconds to disappear.
01 croissants
shatter-crisp!
81 layers. One very good morning. Our house croissant is laminated over three days with cultured Normandy-style butter, folded by hand and baked until the shell shatters and the inside pulls apart like silk..
02 bread
36 hr ferment
Fed by Clementine, our 11-year-old starter. A 36-hour cold-fermented loaf with a blistered, deeply-baked crust and an open, custardy crumb.
03 pastries
house favourite
Our signature swirl. Named after us, obviously. Cardamom-scented dough rolled with brown butter, Ceylon cinnamon and muscovado, baked in a tight spiral and finished with a dusting of vanilla sugar..
04 cakes
fresh berries only
Light as a sigh, pink as a blush. Featherlight vanilla chiffon layered with whipped mascarpone and a sharp raspberry compote, finished with fresh berries.
05 cookies
48 hr dough
Brown butter, dark chocolate, flaky salt. Rested for 48 hours, baked with puddles of chopped dark chocolate and finished with Maldon salt.
We think 
— Mara Okafor, head baker & founder
The process
From grain to golden in five unhurried steps. Most of them involve waiting.
4:00 am01Gather
Flour.
Every bake begins with grain we can name the farmer of — heritage wheat, rye and spelt, milled on stone.
4:30 am02Mix
Hands.
Dough is mixed slowly and kneaded by hand until it's smooth, elastic and just a little bit alive.
36 hrs03Ferment
Time.
Then we wait. Up to 36 hours of slow, cold fermentation builds flavour you can't rush or fake.
6:00 am04Bake
Fire.
Into a 260°C deck oven with a blast of steam — crusts blister, layers puff, kitchens smell like heaven.
7:00 am05Bloom
Joy.
Out on the counter by seven. Still warm, still crackling, ready for you.
4:00 am01Gather
Flour.
Every bake begins with grain we can name the farmer of — heritage wheat, rye and spelt, milled on stone.
4:30 am02Mix
Hands.
Dough is mixed slowly and kneaded by hand until it's smooth, elastic and just a little bit alive.
36 hrs03Ferment
Time.
Then we wait. Up to 36 hours of slow, cold fermentation builds flavour you can't rush or fake.
6:00 am04Bake
Fire.
Into a 260°C deck oven with a blast of steam — crusts blister, layers puff, kitchens smell like heaven.
7:00 am05Bloom
Joy.
Out on the counter by seven. Still warm, still crackling, ready for you.
scroll to knead →
From grain to golden in five unhurried steps. Most of them involve waiting.
The pantry
tap an ingredient to meet it properly ↓
Butter
Cultured, 84% fat, Meadowlane Dairy
We culture our cream for two days before churning. It's the reason our croissants taste like hazelnuts.
Butter Croissant$4.50limited — Sept to Dec
Orchard apples, toasted hazelnuts and bonfire-dark chocolate. The ovens smell like October until the first frost.
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