Ridgeline Bakehouse
Open 6am to sold out
Bread, baked
before you wake.
Three flours, one starter kept alive since 2016, and a two-day ferment. We bake what we can sell in a morning and then we close the door.
Country sourdough$9
Seeded rye$10
Butter croissant$6
Cardamom bun$7
Olive & rosemary$11
Cinnamon scroll$6.5
Milled nearby
Stoneground flour from a mill two hours south, delivered weekly.
Two-day ferment
Slow proofs in a cold room, which is why the crumb keeps for days.
Baked at 3am
Out of the deck oven at six, on the counter while it is still ticking.
The week
Tuesday to Friday6am to sold outFull range, coffee from 6:30
Saturday6am to 1pmPastry table plus pre-order pickup
Sunday7am to 12pmBread only, no counter service
MondayClosedStarter fed, oven cold
2016
Starter born
3
Flours, no more
48 hr
Ferment
1pm
Usually sold out
"I moved across town and still drive back on Saturdays. The rye is worth the petrol."
Ellie M. ยท Regular since the first winter
Good to know
Do you do wholesale?
Yes, for cafes within ten kilometres. Minimum twenty loaves, delivered before 7am.
Anything gluten free?
No. One kitchen, one bench, and we will not pretend it is safe.
Can I hold a loaf?
Pre-order by Thursday 6pm and it will be bagged with your name on it.
Why do you close so early?
We bake what we can sell fresh. Day-old bread is not the business we wanted.