Ember & Wheat is a small bakehouse built around good flour, patient fermentation, and an oven that never really cools down.
06:00
First bake
72 hr
Proofing
12 yrs
Starter
The Daily Bake
Signature Bake
Twisted by hand at dawn,
finished with sea salt.
Texture
Crisp
Finish
Sea Salt
Batch
No. 01
Explore the bake
Four collectionsFresh from the oven, made in small batches and meant to disappear before the day gets too late.
Our philosophy
Ember & Wheat started with one deck oven and a starter borrowed from a friend's grandmother. We still bake in small batches, still shape every loaf by hand, and still close the counter when the last tray sells out.
No preservatives. No shortcuts on lamination. No day-old shelves pretending to be fresh.
Taste the DifferenceThe process
Stone-milled flour, filtered water and time — mixed by hand each evening, never rushed.
A long, cold ferment builds flavour and structure long before the oven ever gets involved.
Stone-deck ovens, steam-injected, so every crust blisters and every crumb stays open.
