One bake.
No second oven.

Kate spent eleven years on other people's benches. Two in Castlemaine, then nine at a wholesale plant in Coburg that turned out four thousand rolls a night and never once smelled like bread.

She left in 2019 to make less bread, not more. Second Rise is one deck oven, one spiral mixer, one bench, and a starter she has carried through four kitchens. A hundred and twenty loaves is the ceiling, and the ceiling is the point — past that you stop touching the dough and start managing it.

We do not do coffee. There is a place four doors down that does it better, and a queue moves considerably faster when nobody is ordering a cortado.