Baked the slow way.

One second-hand oven, one sourdough starter and a stubborn belief that bread should never be rushed.

What matters here

The bakery is built around small batches, honest ingredients and a counter where people know your usual.

We keep the range tight so everything is fresh, properly made and worth crossing the street for.

2014Poppy & Rye opens on Maple Street with one oven and a small morning queue.

2017Pastries become a weekend ritual for the neighbourhood.

2021The bakehouse doubles down on small batches and same-day freshness.

TodayBread, pastries, coffee and cakes — still baked slowly, still sold fresh.

Long fermentation, proper resting and no shortcuts in the dough.

What is on the counter was made for today, not yesterday.

A bakery that feels like part of the street, not a faceless chain.