Long-ferment sourdough flatbreads, charred on iron over seasoned birch logs.
Sam & Jo pitch our custom iron dome oven at London markets every weekend. Broadway Market on Saturdays, Victoria Park on Sundays. Order ahead to skip the market queue and collect at your chosen 15-minute window.
Key service facts
- Saturday pitch
- Broadway Market (Stall 42, near Regent's Canal), 10:00–16:00
- Sunday pitch
- Victoria Park Market (by the pedestrian gate), 10:00–15:30
- Daily bake
- 200 dough portions per market day until sold out
- Pre-orders
- 15-minute pickup windows; held hot off the iron
What we need from you:
- Flatbread choice
- Market location
- Pickup window
- Allergies or dietary notes (optional)
- Collection name
- Mobile number
Today's market menu
Fermented for 36 hours from stoneground British grains. Served hot straight from the iron dome.
| Job | Typical time | From |
|---|---|---|
|
Braised Salt-Marsh Lamb Flatbread
Overnight slow-braised shoulder, pickled red onion, cultured goat's labneh, mint oil, toasted nigella |
— | £9.50 |
|
Charred Winter Greens & Tarator
Cavolo nero, ember-roasted leeks, walnut and garlic tarator, pomegranate molasses, sumac [Vegan] |
— | £8.50 |
|
Spiced Crown Prince Squash
Wood-fired squash, whipped barrel-aged feta, hot honey drizzle, toasted pumpkin seeds, fresh coriander [Vegetarian] |
— | £8.50 |
|
Smoked Heritage Pork & Fermented Chilli
Crispy pork belly lardons, fermented green chilli salsa, smoked garlic yoghurt, fresh dill |
— | £9.50 |
|
Extra Dip Pot: Green Tahini or Garlic Labneh
Hand-whipped seasonal dip pot with cold-pressed rapeseed oil and warm za'atar |
— | £3.00 |
Note: All flatbreads contain gluten. Dairy and nut allergens clearly marked above; please mention severe allergies at pickup.
Recent work (example)
Baker sliding sourdough flatbread into a wood-fired iron dome oven using a steel peel
Enamel bowls of seasonal toppings: roasted squash, pomegranate seeds, pickled onions and fresh green herbs
Operating Terms & Policies
The 200-batch limit
We mix and cold-ferment our sourdough in small batches of 200 dough balls per market day. When the batch is baked, the iron dome cools down and we pack up.
Skip the queue with pre-orders
Reserve a 15-minute collection window on this page. Your flatbread goes on the iron four minutes before your window starts, ready to hand over without queuing.
Wood and iron cooking
We cook over kiln-dried British birch logs inside a bespoke steel-and-iron dome oven. Temperatures exceed 400°C to blister the dough in under 90 seconds while keeping the crumb pillowy.
Engineers & Team
Oversees the 36-hour sourdough fermentation and manages the birch-wood iron dome.
Sources British native breed meats and prepares the slow-braises and pickles.
Frequently Asked Questions
What happens if I run late for my pickup window?
We bake to your window so the flatbread is piping hot. If you are delayed by more than 10 minutes, let us know by text and we will hold it in our warm resting box.
Are there vegan and vegetarian options?
Yes, our charred greens flatbread is 100% vegan with a walnut tarator base, and our spiced crown prince squash is vegetarian.
Do you cater private events or weddings?
We take on a small number of private events on Friday evenings during spring and summer. Email us with your date and guest count for details.
Depot & Contact Details
Operational Hours
| Saturday (Broadway Market) | 10:00 – 16:00 (or sell-out) |
|---|---|
| Sunday (Victoria Park Market) | 10:00 – 15:30 (or sell-out) |
| Monday – Friday | Bake prep & market rest |