Signature Bakes
Each item is made in limited quantities using traditional techniques and the finest ingredients we can source. Once they're gone, they're gone.
Our Story
"We believe in the slow way. In clean, organic ingredients from farms that support healthier soil and better biodiversity."
We baked our first loaf over 12 years ago when Liviu discovered sourdough at a permaculture workshop. We were fascinated by how flour, water, and salt could transform into a nutritious, flavorful loaf.
Our home kitchen soon became a micro-bakery. After years of baking and refining our craft at several bakeries, we finally opened Sunrise Bakehouse in Burntisland in June 2020.
Read Our Story →The Process
Good bread can't be rushed. Here's the journey every loaf takes from field to your table.
Organic grains milled in the UK.
Our sourdough starter — fed daily for over 6 years — begins the slow alchemy of fermentation.
After mixing and folding the dough every 30 minutes (bulk fermentation), each loaf is shaped by hand. They go in the fridge for overnight cold proof, that's when the flavour develops.
24h later the baker scores them with intention. No two look alike. Into a 250°C steam oven for a crust that caramelises deeply and a crumb that opens beautifully.
Kind Words