Each week's drop is four things: No. 0, our standing bread, alongside one rotating bread, one cultured butter, and one sweet.

The week's drop is unveiled on Sunday morning, and we notify everyone who has signed up.

Ordering stays open until Thursday. Everything is baked and delivered on Saturday. Anything ordered after Thursday goes into the following week.

Yes, within reason. We work in small batches, so a larger order needs a couple of weeks' notice and depends on what else that week already holds.

Write to us with the date and roughly how many people, and we'll tell you honestly whether we can do it well.

Yes. Alongside the weekly drop we develop recipes to commission — irrespective of whether you are ordering for yourself, for a restaurant or for a café. We start with a brief, a conversation, samples, and adjustment until it's right.

Exclusivity is available at a premium, which means the finished recipe stays yours and doesn't enter the catalogue.

Write to us with what you have in mind and roughly when you need it.

To your door, at the address you give at checkout, on Saturday morning. The delivery cost is calculated at checkout.

We deliver within Stockholm.

Everything is delivered at the moment — there is no collection point yet.

If a delivery to your home doesn't suit, give us any address that works: a hotel, an office, somewhere you'll be on Saturday morning.

Yes, anywhere in Stockholm with a physical address. Even if you're sending a drop to someone else.

Until Thursday, yes — write to us and we'll change it or refund it in full.

After Thursday the week is planned around what has been ordered, and the flour is already working. At that point we can't cancel, though we will always try to help if something has genuinely changed.

One thing worth knowing about the law: distance selling in Sweden normally carries a 14-day right of withdrawal, but fresh food that spoils quickly is exempt from it, and everything we make falls under that exemption. It changes nothing about how we handle a problem — if something isn't right, tell us and we'll sort it — but we would rather you heard it here than found out at the point of complaint.

Write to us within 24 hours and we'll put it right — a refund, or the item again in the next bake. That covers what we made.

If a delivery goes wrong on the courier's side, tell us and we'll help you take it up with them.

Photographs help but aren't required. We'd rather hear about it than not.

Everything is made here in Stockholm, in small batches — never more than we can watch closely, and never far from where it's delivered.

Room temperature, cut-side down, in paper rather than plastic. It will keep for days rather than hours — a portion of the flour is cooked or scalded before it joins the dough, which locks moisture into the crumb, so a slice on day three still behaves like bread.

By day four or five it is at its best toasted, which is the point at which most of us stop pretending otherwise.

The bread freezes well. Slice it first, freeze it in a bag, and take out what you need — it toasts straight from frozen. The butters freeze well too.

The pickles, preserves and kosho are better in the fridge. They are built on fresh fruit, vegetables and herbs, and the kosho is still live, so cold keeps them at their best. Freezing costs them their texture on the way back out.

All of it in the fridge, the ghee-based butter included — it is clarified, but the toasted oat groats folded through it still want the cold.

Use a clean spoon each time. The kosho is live and will go on changing slowly, so expect it sharper in week three than in week one; that is part of what you are buying.

Every bread we make contains spelt, which is an ancient relative of wheat and contains gluten. Our butters are dairy, and several items include nuts, seeds, honey or fish. Full ingredients are listed on each item at the point of ordering.

If you need to check something specific before you order, write to us and we'll tell you exactly what's in it.