Flour, water,
salt, patience.
briosh is a fictional two-oven bakery on a fictional corner. The recipes are real ideas, though: slow fermentation, stone-milled grain, and a menu short enough to fit on a paper card. We believe a bakery should smell like toast before you can see it, and that the best marketing is a warm bag.
Every loaf in this demo started as a pencil sketch, then became code. No stock photography, no real addresses, no actual bread - which is a shame, because by this point in the paragraph we want some too.
- The mill
- Hartfield Stone Mill (sample)
- The flour
- Red winter wheat, sifted daily
- The ovens
- Two decks, one temperamental
- The corner
- 4 Loomis Lane (not a real place)