OUR CRAFT
Real bread takes time.
Every loaf is a two-day affair — a slow, wild-yeast ferment that builds flavour you can't rush. We mill, mix and shape by hand, then bake to a deep, blistered crust before the sun's fully up.
Read our story →FITZROY · MICRO BAKERY
Baked at dawn,
gone by noon.
A tiny sourdough bakery in Fitzroy. Wild-yeast loaves, laminated pastries, and everything slow-fermented — the way bread is meant to be.
Butter Croissant
★★★★★ $5.00
WHY POPPY & RYE
Bread worth getting up for
01
Baked at dawn
Everything comes out of the oven between 6 and 8am, so what you buy is only hours old.
02
Slow-fermented
A 36-hour wild-yeast rise — no commercial yeast, no shortcuts, easier to digest.
03
Order ahead
Reserve your loaf the night before and skip the sell-out. We hold it till noon.
TODAY'S BAKES
Fresh out of the oven
$9
Sourdough Boule
Blistered crust, open crumb, 36-hour ferment.
$8
Dark Rye
Dense, malty, caraway-flecked — keeps all week.
$6
Baguette Tradition
Crackly shell, custardy centre. Baked twice daily.
$5
Butter Croissant
Pure butter, 27 layers, shatteringly flaky.
$6
Pain au Chocolat
Two batons of dark couverture, laminated in.
$9
Seeded Multigrain
Sunflower, flax & sesame — hearty and nutty.
★★★★★
"I queue at 8am every Saturday and it's worth every minute. That sourdough crust is the best I've had outside of Paris — this is what a neighbourhood bakery should be."
Sarah Mandy · Fitzroy regular
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