Everyone on the street is asleep. The dough is on its second rise.
Two bakers, one stone oven, and the first loaves in before the birds start.
At seven, the moon comes out of the oven.
We keep the moon’s hours
Moonproof is a small neighbourhood bakery with an upside-down day. The dough is mixed in the evening, rests while the street sleeps, and goes into the oven in the dark.
By the time you are looking for your keys, the shelves are full. A long rise has no shortcuts, so the list stays short: six bakes, made properly, in the order the oven allows.
Bring your own bag. Ask what came out last. When the shelves are empty, the day is finished.
How one loaf spends its night
- Feed
The starter gets flour and water, and wakes up.
- Mix
Flour, water, salt, starter. Nothing else.
- Fold
Four folds, half an hour apart, to build strength.
- Shape
Shaped by hand, then left to rise in baskets.
- Bake
Scored, steamed and baked on stone until the crust crackles.
By three the shelves are bare. We go home to sleep, the starter gets fed at four, and it all begins again.
An atlas of the half moon
Every bake, cut down the middle, because the inside shows how the night went.
Illustrations drawn for this sample. A real site would show the bakery’s own photographs.
Hold a loaf for tomorrow
- Open
- Tuesday to Sunday, 07:00 until sold out
- Find us
- 000 Example Lane, Sampletown
- Call
- 555-0137
- Write
- hello@example.com
All details here are placeholders.