Weekend microbakery · Walthamstow
Order by Thursday. Warm by Saturday.
One oven, one baker, six bakes a weekend. Reserve what you'd like before the Thursday cut-off and collect it from the side gate on Saturday — still warm if you take the early slot.
Order cut-off · every Thursday at 18:00
Everything ordered before the cut-off is baked for the next Saturday.
- Collection only
- Card or cash at the gate
- Registered home kitchen
This weekend's list
Six bakes, mixed to order.
The list shifts with the seasons; the crust does not. Every price includes the paper bag and a slightly smug walk home.
Country Sourdough
800g loaf
The house loaf: white and stoneground wheat, a 24-hour cold prove, and a deep amber crust that crackles as it cools.
£5.20Add to your order ↓
Seeded Rye
900g tin loaf
Dense, dark, and Nordic-leaning — cracked rye, sunflower, flax, and a spoonful of black treacle. Keeps all week.
£5.80Add to your order ↓
Overnight Focaccia
half tray
An olive-oil slab proved overnight, dimpled with rosemary and flaky salt. Blistered top, custardy crumb.
£6.50Add to your order ↓
Cinnamon Knots
box of four
Cardamom-scented dough rolled through cinnamon butter, knotted by hand, and baked to a sticky finish.
£9.00Add to your order ↓
Chocolate Babka
700g loaf
Braided brioche wound around dark chocolate and burnt honey. Historically, it does not survive Sunday.
£8.50Add to your order ↓
Lemon & Almond Cake
whole cake
Whole-lemon and ground-almond cake with a crunchy sugar top — gluten-free by accident rather than by design.
£7.00Add to your order ↓
Collection slots
Slots fill as orders land.
Collection on the next Saturday from43 Chestnut Row, Walthamstow, London E17 4QP. Collection is from the side gate — follow the smell of bread and the painted arrow.
Saturday
08:00 – 09:30
7 of 10 left
Saturday
09:30 – 11:00
Nearly full — 2 left
Saturday
11:00 – 12:30
Fully booked
Saturday
16:00 – 17:30
5 of 6 left
Counts update as reservations are confirmed by reply. If two emails race for the last spot, the first one sent wins — the other gets first refusal on the next slot.
Reserve your bakes
Get on the Saturday list.
Reservations go straight to the baker by email. Nothing is charged online — you pay by card or cash when you collect.
One last step — press send.
Your email app should have opened with the order below, addressed toorders@saturdayloaf.example. This page has not sent anything for you — the reservation only exists once you press Send, and it is only confirmed when the baker replies.
How collection works
No queue, no till. Just a gate and your name.
Order by Thursday at 18:00
Send the reserve form below the bake list. You get a reply confirming your bakes and your slot — that reply is your ticket.
The oven runs through the night
Doughs are mixed after the cut-off and proved slowly, so everything comes out of the oven on Saturday morning — never the day before.
Collect at your slot
Come to 43 Chestnut Row, Walthamstow, London E17 4QP at your chosen time. Collection is from the side gate — follow the smell of bread and the painted arrow. Pay by card or cash when you pick up.
Before you order
Fair questions, straight answers.
How do I pay?
At collection — contactless card or cash at the gate. The order email only reserves your bakes; no money changes hands online.
What happens after I send the order email?
You get a short reply confirming your bakes and slot, usually within a few hours. If a slot fills before your email lands, we offer you the nearest free one instead.
What if I miss my collection slot?
Reply to your confirmation or send a text and we will hold your bag until the last slot of the day ends. After that, unclaimed bakes are offered to the waiting list.
Is everything sourdough?
The breads are — naturally leavened with a rye starter and proved slowly in the fridge. The knots, babka, and cake use yeast or baking powder where it simply tastes better.
Do you list allergens?
Every bake comes from one small kitchen that handles gluten, nuts, dairy, eggs, sesame, and soy, so nothing can be guaranteed trace-free. Ask about any bake and you will get the full ingredient list by reply.