Precision daily loaves
Country sourdough, seeded rye and soft milk bread, each divided and shaped to a set weight so slices stay consistent from loaf to loaf.
Weighed, not guessed
Bread baked to the gram, every single batch.
Measure Bakery is a small bakehouse built around scales, ratios and repeatable results — so every loaf, pastry and starter you take home tastes exactly like the one before it.
- Gram-accurate formulas
- Small hand-shaped batches
- Recipes you can repeat at home
About the bakehouse
A bakery that takes measuring seriously
Measure Bakery began with a simple frustration: beautiful bread that could never be made twice. We fixed that the old-fashioned way — with a scale on the bench, a notebook at the ready, and the patience to weigh every ingredient before it goes anywhere near the dough.
Everything here is built on ratios instead of cups. Our bakers record hydration, dough temperature, proofing time and final loaf weight for every bake, which means the crumb you loved last week is the crumb you get this week. It also means we can tell you precisely how we made it.
It is still a small, warm kitchen with flour on the floor and trays cooling by the window. We just happen to believe that care and precision belong in the same room.
What we offer
Bakes and services, all properly weighed
From everyday loaves to recipe development for your own kitchen, everything we do starts on the scale.
Recipe calibration
Bring us a formula that never quite works and we will weigh it out, test it, and hand it back in grams and percentages that behave the same every time.
Starter measuring & care
We maintain and sell weighed sourdough starters with a written feeding schedule, so your culture rises on a predictable timeline at home.
Batch scaling
Need twenty loaves or four hundred? We rescale your recipe by percentage, keeping hydration and salt ratios intact as the batch grows.
Portioned pastries
Croissants, morning buns and tarts cut and weighed to a fixed size, so every piece in the box bakes at the same rate and looks the same on the plate.
Weigh-in workshops
Small group sessions at the bench where you learn to read a formula, weigh by percentage and trust the numbers instead of the weather.
Why bakers choose us
Consistency is the whole point
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Every gram accounted for
Flour, water, salt and time are all recorded on the bench sheet, so nothing drifts between one bake and the next.
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Results you can plan around
Because timing and weight are fixed, we can tell you when a loaf comes out and how it will slice before the oven is even on.
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Small batches, close attention
We bake in limited numbers so each tray gets looked at, turned and pulled at the right moment rather than on a timer alone.
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Numbers you get to keep
Every order comes with the weighted formula behind it, so you can remake the bake in your own kitchen whenever you like.
Get in touch
Tell us what you would like to bake
Orders, recipe calibration and workshop bookings all start with a message. Send a note and we will come back to you with weights, timings and what we need from your kitchen.