Our story
Saltreed is a small bakehouse built around long, slow dough and an early oven.
Loaves, pastries, pies and cakes come out of the oven every morning we’re open.
Whole grain
Milled here
Baked here
How we bake
Stoneground, slowly.
- The grain
- Whole grain, chosen for flavour first.
- The mill
- Flour is milled in the bakehouse, so it goes into the dough fresh.
- The bake
- Naturally leavened, shaped by hand and given a long, slow ferment.
On the bench
What comes out of the oven.
Sourdough loaf
Long-fermented, crackly crust, open crumb.
Seeded rye
Dense and dark, packed with seeds.
Croissant
Butter layers, baked golden.
Cinnamon bun
Knotted, spiced and sticky.
Pie
A golden crust with a hearty filling.
Filter coffee
Brewed slow, to stay for.
Orders
Order ahead
| Loaves & pastries | Text the day before |
|---|---|
| Cakes & large orders | A few days' notice |
| Open (sample hours) | Wed–Sat 7–1 |
We often sell out, so pre-ordering is the surest way to get your loaf. Send a text or an email with what you'd like and when.