Tomorrow’s bake is made in a small, fixed batch. Pre-order for pickup.

A fresh sourdough loaf resting on a baker’s counter in warm early light

Good bread starts early

We bake before sunrise and set aside a share of tomorrow’s fixed daily bake for pickup at our counter.

Reserve a loaf Visit the cafe
A deeply scored country sourdough loaf cooling on flour-dusted linen

Tomorrow’s loaf, set aside

Pre-order bread for next-day pickup. Each reservation comes from a fixed share of the morning bake, so when that allocation is gone, it is gone.

Choose a loaf below and add it to your pickup list. No extra loaves are made to fill the allocation.

A little something with your coffee

Flaky pastries, a good cup, and a seat by the window. The counter menu follows what comes out of the ovens each morning.

  • Butter croissantWarm from the bake
  • Morning bunCinnamon and citrus
  • Toast on sourdoughButter or seasonal jam
  • Filter coffeeFreshly brewed
Cafe hours and visit
A flaky croissant and a cup of coffee at a quiet bakery table
The warm timber counter and bread shelves inside a neighborhood bakery

A week in the bakehouse

Country sourdough rises every morning; a different loaf joins it through the week.

  • MondayCountry sourdough
  • TuesdaySeeded sourdough
  • WednesdayRye & caraway
  • ThursdayOlive sourdough
  • FridayCountry and seeded
  • SaturdayThe full bread table
  • SundayCountry sourdough

Pastries and cakes change with the morning’s bake.

From the morning pastry table

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Hand-shaped sourdough

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Two bakers, one early start

Hollowmill began when two office workers traded their desks for a flour-dusted bench and a very early alarm. Now we mix, fold and bake for the people who gather around our cafe table and the cafes who put our bread on theirs.

There is no shortcut to a good loaf: just patient dough, warm ovens and the daily pleasure of making something by hand.

At the cafe

Tuesday–Sunday, 7:30am–3pm
Fresh bakes from the morning oven. The cafe menu changes with the day.

See the cafe menu
Warm morning light falling across a neighborhood bakery counter and bread shelves
The counter, just before openingBaked here each morning

A little flour in the air

Bread to take home.
Coffee to stay for.

A neighborhood bakehouse for slow mornings, shared tables and one more slice.

Hand-inked drawing of a sourdough loaf, scoring blade and wheat stems

Good bread belongs on every table

For local cafes looking for a steady supply of hand-shaped sourdough, we bake each morning and set aside a fixed share for our wholesale partners.

For cafe teams

Our range includes country, seeded and rotating specialty loaves. We work around the morning bake and talk through a rhythm and mix that suits your counter.

Wholesale information