Wood-fired, sourdough only
We sell out most days by eleven. That's the plan.
Marsh & Loaf bakes one style of bread — long-fermented sourdough — in small enough batches that it's gone before it needs a preservative to survive the afternoon.
See what's in the ovenBaking this morning
Three loaves, first come first served
Ready 7:30am
Country sourdough
72-hour ferment, dark crust, holds a week wrapped in cloth.
Ready 8:00am
Rye & caraway
Dense, mildly sour, the one regulars ask us to save for them.
Ready 9:00am
Seeded miche
Whole-grain, sunflower and flax, our biggest loaf by far.
Come early, or come tomorrow.
No online ordering — we bake what the day needs, not what a queue predicts. Cash and card both fine.
Ask about standing orders