In late 2018, together with the newly-renovated addition of the fourth floor, we opened the Bakery. Having always baked bread out of a tiny corner of our kitchen, when the space became available to us, we seized the opportunity to realise a long held dream of opening a fully-operational bakery that provides all in-house bread - between 6 and 10 kinds - to our café, restaurant and wine bar. We use the best German-milled flour to produce our rye-based, sourdough bread baked fresh daily.