SignatureCountry Sourdough
¥48Country Sourdough
A crackling crust over a moist, open crumb; wheat first, a whisper of lactic acid after.
Out of the oven at eight, every morning
Slow rise, good bread.
A natural starter and twenty hours of cold fermentation. Flour, water, salt, time — nothing else. We bake only what we can sell the same day, then we close the oven.
Out at 8:00 today
Photographs are indicative of the shop.
Time
20–22 hours of cold fermentation. The oven is lit at 3am; the first bake lands at 8.
Ingredients
Stone-milled flour, seasonal fruit, cultured butter and sea salt. No improvers.
Small batches
Every loaf is baked in limited numbers. When the shelf is empty, it is truly sold out.
Today at the counter
Three loaves people keep coming back for
Baked fresh daily, with small changes for the season and the weather. If you would like us to hold something, tell us a day ahead.
Signature
SeasonalSeasonal Fruit Tart
¥42Seasonal Fruit Tart
Almond cream and vanilla custard under the best fruit of the day.
Serves 12–15Sharing Box
¥168Sharing Box
Six breads and pastries, cut and boxed with jam and cultured butter.
From the workroom
Twelve hours behind one bake
Our workroom sits behind a pane of glass at the back of the shop. When you smell the bread, we are probably dividing dough.
- 01
- Flour and water at the same hour every day. The jar we keep has been going for six years.
- 02
- Shaped loaves rest at 4°C overnight so flavour deepens without extra yeast.
- 03
- Into a hot deck with steam; the crust sets in the first ten minutes, then colours slowly.
Feed the starter
Cold and slow
Stone and steam
Our story
From one kitchen to a street’s breakfast
Mellowvale began with a domestic oven at home. Lin Chuan had spent eight years in advertising and baked on weekends for neighbours, until they started knocking to ask if there was any today.
Our Story
“Bread does not lie. However much patience you give it, that is how soft it tastes.”
Questions
Before you walk in
Can I reserve a loaf even if today sells out?
Yes. Whole loaves and sharing boxes can be reserved ahead; we hold them until 17:00 on collection day.
Is there seating and coffee?
Eight small seats, with black coffee, lattes and a seasonal sparkling drink. Weekend mornings between 10 and 12 often mean a short wait.
How should I keep the bread?
Slice and freeze what you cannot finish; it keeps for two weeks. Sprinkle a little water and bake at 180°C for 6–8 minutes to bring the crust back.
Do you make gluten-free or low-sugar versions?
We bake with rye and whole wheat and cannot guarantee a gluten-free environment. Low-sugar pastry can be adjusted — add a note to your reservation.
Visit & order
Let us hold one for you
Whole loaves, sharing boxes and larger orders can all be reserved. Send the form below and we will confirm through the contact you leave.