Find the chest
West End House, West End Road, Norton, Doncaster, DN6 9EF
On the front wall. Look for the grey box with the glittery lid.
01 · The bakes
Fresh from my kitchen
Every bake is different. When it’s gone, it’s gone. See what I bake
More from the oven
02 · The chest
Find it. Take a loaf. Pay.
Cash in the tin
Pop your money in the honesty tin inside the chest. Exact change is a big help.
Pay by phone, right now
Tap the button, put in the amount, and pay. Please do it before you walk away.
Phone payment is being set up. Cash in the tin for now, please.
Reference: BREAD
This chest runs on trust
Each loaf takes three to five days, a lot of love, and more flour than you’d think. A £5 contribution doesn’t cover the ingredients or the time, but it really helps keep the oven on.
Please pay for what you take, if you can. Thank you for being lovely.
03 · Community
It’s all about community
The essence of the chest is community. I love making bread and playing in the kitchen, and I think it’s a nice thing to offer good-quality, clean bread, not the plastic stuff the supermarkets feed us.
Fancy a swap?
Happy to swap a loaf for fresh eggs.
Struggling right now?
Take a loaf or two. When you’re back on your feet, pass it forward.
Doing OK?
Maybe drop an extra £1 or two in the tin. It helps the next person.
Grow your own?
If you’ve got veg, fruit or salad you don’t want to go to waste, drop it off. I’ll see how I can bake it in, and you’ll get some special loaves back.
Not promising they’ll be any good 🤣🤣🤣 but experimenting is part of the fun.
With the time and the ingredients, this isn’t a profit-making venture at all.
04 · Hot loaf alerts
Be first to the chest
Want to know the minute a batch comes out of the oven? Follow my WhatsApp channel and be first to the chest.
Tap Follow, then the 🔔 bell so you get the alerts. Your number stays private, even from me.
05 · Reserve
Reserve a loaf
I don’t bake on set days, and there’s no set number or set flavours. One week there might be five loaves, another eighteen, and I try different things. When it’s gone, it’s gone.
If you book and pay, your loaf is set aside for you the next time I bake, so it’s guaranteed. Anything unreserved goes in the chest, first come, first served.
Fill in the form
It only takes a minute.
Pay your £5 contribution by phone
The button comes up when you send the form.
I’ll message you
When your loaf is in the chest with your name on it.
06 · From me
A note from me
This is a hobby for me. It’s time-consuming and a real labour of love. I buy and use really good quality ingredients, and I eat the bread myself.
If it’s hot out of the oven, I slather on butter. If it’s a day old, I toast it and slather on butter.
Sourdough is really good for you, I think it’s a nice thing to do, and I hope you love your loaves.
But at the end of the day, it is a hobby, not a business, so I just ask for love and kindness. And if you don’t like something, you don’t like it. It’s not the end of the world.
All the love,
SK
07 · The process
How your loaf is made
Real sourdough is slow bread. Four simple ingredients, plenty of time, and no shortcuts.
- Weeks
The starter
It takes weeks to grow a starter: just flour and water, alive with wild yeast and friendly bacteria. It gets fed and looked after for every bake.
- Day 1
Mix
Good-quality flour, water, salt and the starter. That’s it.
- Days 1–4
The slow prove
The dough rises slowly over days, mostly in the cold. This is where the flavour, the texture and the goodness come from.
- Days 3–5
Bake
Shaped by hand, baked hot, cooled, and into the chest.
From mixing to the chest, every loaf takes three to five days.
Why sourdough is so good for you
Easier to digest
The long fermentation breaks down some of the starches and gluten before baking, so many people find it gentler on the tummy.
Kinder to blood sugar
Studies show sourdough usually causes a smaller rise in blood sugar than ordinary white bread.
More goodness from the flour
Fermentation breaks down phytic acid, which helps your body absorb minerals like iron, zinc and magnesium.
Nothing hidden
No commercial yeast, no preservatives, no improvers, no E-numbers. The natural acidity keeps it fresh for longer.
Sourdough still contains gluten, so it isn’t suitable for coeliacs. It’s baked in a home kitchen that isn’t allergy-safe. Baking kills the live cultures, so it isn’t a probiotic, but the good work the fermentation does stays in the bread.
Sometimes something different
Every now and then I’ll bake something else: cakes, crumpets, pizzas, scones and whatever else takes my fancy. See what I bake, and how to bake an uncooked loaf at home.
08 · Coming up
Pop-ups & Girls’ Club
Would you come? Tap the button so I can see if there’s enough interest.
The breakfast window
£10 including a tea or coffee to go
Turn up, pay, get breakfast. One fixed breakfast, no choosing. Pre-order your unit, pay, pick it up and off you go. Limited numbers.
Girls’ Club
Crafty activity sessions with drinks and nibbles
An opportunity to make some new friends and build a little community. Pick the ones you fancy.
Cupcake decorating
£40 per person
Learn how to decorate cupcakes in a fun, relaxed setting. You decorate 10 cupcakes each and take them all home. Drinks and nibbles included.
Horseshoe foiling
£40 per person
Craft a real horseshoe, turning a rusty, used piece of metal into a beautiful good-luck charm to keep. Drinks and nibbles included.
Manifestation session
£40 per person
Plan and dream up the year ahead together. Drinks and nibbles included.
Pasta making
£40 per person
Make fresh pasta from scratch, by hand, and take your pasta home. Drinks and nibbles included.
Poker lesson: learn to play
£30 per person
A friendly, beginners’ lesson in how to play poker: the rules, the hands and how a game works, step by step. No experience needed, and it’s for fun, with chips only, no real money. Drinks and nibbles included.
All sessions are in Norton, DN6, up to 8 places each. Where there’s a date, tap Book and pay in full to secure your place. Cancel more than 7 days before for a full refund; within 7 days it’s non-refundable. No dates yet? Tap “I’d come” or join the list below and I’ll let you know.
09 · Kind notes
Had a loaf? Leave a kind note
Send me a photo of what you got and tell me what you loved. It helps me decide what to bake again. This is a kind space only.