6am
The ovens open
The first deck comes out at six. Country loaves, seeded rye, and the long ferment baguettes that need to be eaten today.
Sourdough bakery and cafe, Springfield
Flour, water,
salt and time
We keep one starter, mill most of our own flour, and bake everything on the deck of a single stone oven. Nothing is frozen, nothing is held back for tomorrow, and the last loaf of the day goes home with someone.
Wild yeast only ✳Stone milled flour from the county ✳Twenty hour cold ferment ✳Baked on the deck every morning ✳Half price after three ✳Wild yeast only ✳Stone milled flour from the county ✳Twenty hour cold ferment ✳Baked on the deck every morning ✳Half price after three ✳
Daily bakes
Three times a day,
every day we open
The oven runs on a schedule the dough sets, not the other way around. Come early for the country loaves, come at eleven for everything sweet, and come at three if you like a bargain more than a choice.
11am
The second bake
Focaccia, olive loaves, and the cinnamon buns that people plan their morning around. This is the batch that usually goes first.
3pm
Whatever is left
Anything still on the shelf at three goes half price. Bread is meant to be eaten, not admired under a light.
How we bake
One starter,
fed since 2014
Flour and Ash began in a home oven with a jar of starter and a stubborn belief that good bread should not be a luxury. The jar is still going. It gets fed twice a day, it travels when we do, and it is the only ingredient in this bakery we would not replace.
Everything else is plain work. Mix in the afternoon, fold through the evening, shape at midnight, prove cold overnight, bake at dawn. The crust you get is what twenty hours of patience tastes like.
0Hours of cold proof
0Loaves a morning
0Across 300 reviews
The bread
Six loaves,
weighed out of the oven
Weights are taken after the bake, so what you carry home is what is printed here. If a loaf misses the mark it goes to the sandwich counter rather than the shelf.
Ash Country
Our house sourdough. Stone milled wheat, a touch of rye, twenty hours of cold proof, baked dark on the deck.
900g$9Charred Rye
Eighty percent rye with caraway and molasses. Dense, sour, and better on the second day than the first.
800g$10Miller's White
The soft one. Bright crumb, thin crust, made for butter and for children who claim they do not like sourdough.
750g$8Seed and Ember
Sunflower, flax, pumpkin and sesame, toasted before they go in so the whole loaf smells like the toaster.
950g$11Olive and Thyme
Kalamata olives folded through at the last turn, thyme from the pots out back. Sold whole, never sliced.
700g$12Baguette Ordinaire
Flour, water, salt, time. Three ingredients and one that costs nothing but patience. Baked twice a day.
280g$5Pre order
Claim your bread
before the queue does
Saturdays sell out by nine. A bread box puts your loaves under the counter with your name on the bag, so you can walk in at eleven and walk out with the country loaf you were counting on.
- ✳Held under the counter until closing
- ✳Ten percent off the standing order
- ✳Swap any loaf up to the night before
- ✳Pause it whenever you are away
Build a bread box
Pick the size, pick the day, we do the rest
Per box$32.49
No card held. Pay at the counter when you collect.
The cafe
Toast, coffee,
and a warm bench
Sixteen seats along one long table, a stack of newspapers from yesterday, and a toaster that runs all morning. The coffee comes from the roastery on Post Street and the butter is churned two counties over.
Tuesday to Friday7am until 3pm
Saturday7am until 2pm
Sunday8am until noon
MondayClosed, the starter rests
18 Mill Lane
Springfield, Jacksonville, Florida
Park behind the mill. The back door is open from six.