Our story
Four people, one oven, no shortcuts.
Small Hours started in 2019 as a Saturday stall with two proving baskets and a borrowed van. Now it’s a shopfront on Orchard Row, a 48-hour croissant and a queue we’re quietly proud of.
48
hours per croissant
03:30
ovens on
2
mills we buy from
0
improvers or additives
The flour
Whole wheat, spelt and rye from two small mills within a day’s drive. We taste every new delivery as toast before it goes near a customer.
The coffee
Our espresso is roasted for us in small batches a few streets away. It changes with the seasons; ask what’s in the hopper.
The leftovers
Whatever’s left at close goes to a community fridge or becomes tomorrow’s bread pudding. Nothing that can be eaten goes in the bin.
The team
Ada
Head baker
Starts at 3:30, finishes when the rye is out.
Tomás
Pastry
Laminates 30kg of dough a day and still likes croissants.
Mina
Coffee
Dials in the espresso every morning before the doors open.
Joe
Front of house
Knows your order. Knows your dog’s name.
“The cardamom bun is the reason I get up on Saturdays.”
Priya, regular since 2021
“They sold out of croissants at 9:40 and apologised like it was their fault.”
Sam, first visit