Why we're closed on Mondays

The most common question at the counter is some version of "what do you do on Monday?" The honest answer: everything we don't have time for on the other six days.

The oven gets a proper deep clean. The flour order gets checked. The cake orders for the week get planned. The walk-in gets reorganised like the back of a well-loved fridge.

And the team gets a day. Bakers work unsociable hours — a Monday off is the difference between a job that's sustainable and one that burns people out. We'd rather be closed one day than lose a baker.

So yes: we're closed on Mondays on purpose. The croissants on Tuesday are better for it.