About
One home kitchen, one oven, one bake a week
Butter Days started as Saturday croissants for the neighbours. We still bake in the same kitchen, but now anyone can pre-order — so we bake exactly what's ordered and nothing goes to waste.
What we stand by
Baked to order
No guessing, nothing thrown away.
Honest batch sizes
We say how many we bake and mark it sold out only when it is.
Ingredients on the page
Every item lists ingredients and allergens.
Reusable packaging
Bring boxes and jars back next time.
June — baker, chat replier and delivery planner
Learned bread from a short course and a few hundred bakes at home. An accountant on weekdays, a baker on Saturdays.
In our kitchen
- Butter and flour from Thai producers
- One oven, two bakes a day
- A separate fridge for creams and custard
- Food-premises notification [add your real number]
Reviews
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Is your basket ready?
This round closes on Thursday at 8 pm.
