01 / NEIGHBOURHOOD BAKERY
The menu changes before the sign does.
A fictional bakery identity built from production ledgers, chalk boards and daily scarcity instead of lifestyle photography.
BAKE SHEET / TUESDAY
05:10sourdough / 48
05:45rye / 22
06:20cardamom buns / 36
07:00croissants / 44
We bake a small list every morning and stop when it is gone.
First Light works with long-fermented dough, local grain and a simple rule: production decides the menu.
03 / COUNTER
01BREADsourdough / rye / seeded tin
02SWEETbuns / laminated pastry / seasonal tart
03SAVOURYfocaccia / hand pies / lunch loaf
04WHOLESALEsmall café orders / fixed collection windows
04 / BAKE CLOCK
18:00mix
20:30fold
23:00cold proof
04:30shape
05:20bake
07:00doors
05 / SPECIAL BAKES
Custom rye tin / daily wholesale / 9 months
Midnight buns / 320 pieces / street festival
142
loaves/day
4
local flours
0
freezer stock
6:45
first queue
07 / EARLY SHIFT
01Marahead baker
02Siphobread
03Linpastry
04Jocounter + wholesale
09 / COUNTER QUESTIONS
01 / Can I reserve bread?
A production bakery would publish exact allergen, preorder and collection terms.
02 / Do you have gluten-free products?
A production bakery would publish exact allergen, preorder and collection terms.
03 / What time do you sell out?
A production bakery would publish exact allergen, preorder and collection terms.
04 / Can cafés order wholesale?
A production bakery would publish exact allergen, preorder and collection terms.
05 / Do you take event orders?
A production bakery would publish exact allergen, preorder and collection terms.
10 / TOMORROW'S LIST