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Naturally leavened country loaf with a blistered crust and an open, tangy crumb. Fermented for 36 hours.

Dense, moist rye packed with sunflower, flax and pumpkin seeds. Keeps beautifully for a week.

Olive-oil focaccia baked in a half-sheet pan, topped with flaky salt and rosemary.

Soft, buttery buns rolled with brown sugar and cinnamon, finished with a cream cheese glaze. Box of four.

Brown-butter cookies with dark chocolate chunks and a pinch of sea salt. Half dozen.

Rustic, free-form tart with all-butter pastry and whatever local fruit is at its best.