Journal
Things worth writing down.
Mostly how things are made, occasionally why we stopped doing something. Not often, and not on a schedule.
Why the sourdough takes three days
People ask why we only have bread some days. The honest answer is that it takes three days and we only have one oven.
Read this
What we actually mean by locally roasted
Every cafe in the country says locally roasted. Here is the specific, boring version of what ours means.
Read this
Catering a room of forty without anyone noticing
The goal with catering is that nobody in the room thinks about the food at all. Here is roughly how a morning like that runs.
Read thisReserved, not built
Drafting help for the next one
Three articles in eight weeks is a realistic rate for a bakery with one oven. The thing that stops the fourth is usually a blank page at nine in the evening.
No writing assistant is built into this example. The template above takes a title, a date, a standfirst, an image and a body, so whatever produces that content later, the page itself does not change.