The Art of Slow Baking: Why We Take Our Time
There’s a rhythm to good bread. Not the click of machines or the rush of timers, but the slower, steadier …
Category: Creamy Flavour
From Field to Flour: How We Source Our Ingredients
Before we shape a single loaf, we spend time choosing what goes into it. For us, sourcing isn’t a background …
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Morning at the Bakery: A Daily Ritual
The bakery wakes before the neighborhood does. Long before the clatter of footsteps on pavement or the hum of engines …
What We Make: Breads, Bakes & Other Stories
Our menu shifts with the seasons and the mood of the kitchen, but a few staples stay close to our …
The Community Table: Baking for More Than Ourselves
Our bakery may be small, but it doesn’t stand alone. Furl is part of something larger — a local fabric …
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Season by Season: Baking in Rythm with Nature
At Furl, we don’t just bake with the seasons — we move with them. Each month changes the way our …