We bake what the season gives us.

Chow Bela is one kitchen, a short menu, and a market run on Thursday. We bake in small batches so nothing sits — a set number of loaves, a few pies, whatever fruit was worth carrying home.

The flour is stone-milled, the butter is cultured, the fruit comes from growers we buy from every week. That's most of the recipe. The rest is time: long ferments, slow bakes, nothing rushed to fill a case.

Alongside the weekly bakes we make cakes for weddings, birthdays, and the quieter days in between. It's the same kitchen and the same fruit, just made for a table full of people instead of a Saturday morning.