A story in
six crossings
How a Ferry Rye loaf gets to you
Four bakers, one island, and a boat that leaves at 7:40 every Saturday. This is the long way round, on purpose.
Chapter two
The starter
Agnes lives in a jar
Our starter is forty-one years old. She is fed rye and well water at 6:00 and 18:00, and she has never left the island.
Chapter three
The mill
Stone-milled on Tuesdays
Rye from Holm Farm, two fields from the bakery. We mill 180 kg a week and stop when it runs out.
Chapter four
The fold
Four folds, by hand
Thirty minutes apart, in a room kept at 24°C. No mixer touches the dough after the first ten minutes.
Chapter five
The oven
250°C, then 210°C
Fifty-five minutes on stone. The crust should crackle for a full minute after it leaves the oven. If it does not, it stays here.
Chapter six
The ferry
On the 7:40 ferry
Order by Thursday 18:00. Collect at Skerry pier, or we bring it to your door in Arnhaven.
Order a loaf · £6.50 See the four pickup points