White Sourdough A mix of stoneground organic English wheats and roller milled English and European wheats. The dough is fermented naturally and allowed developed over several days delivering a light, open textured, creamy and full flavoured white bread with an intense crust.

White Sourdough

A mix of stoneground organic English wheats and roller milled English and European wheats. The dough is fermented naturally and allowed developed over several days delivering a light, open textured, creamy and full flavoured white bread with an intense crust.

Brown Sourdough Made using a similar method to the white sourdough but incorporating stoneground British wholemeal flour and a mix of cooked whole wheat and rye grains, cracked wheat and various other grades of milled wheat and rye. The loaf has a deep and complex flavour but not unpalatably strong with a satisfying chew from the cooked whole grains.

Brown Sourdough

Made using a similar method to the white sourdough but incorporating stoneground British wholemeal flour and a mix of cooked whole wheat and rye grains, cracked wheat and various other grades of milled wheat and rye. The loaf has a deep and complex flavour but not unpalatably strong with a satisfying chew from the cooked whole grains.

White Tin Loaf The dough is fermented at low temperature overnight before being gently warmed and shaped in to tins to deliver a soft white loaf that is full of flavour and with a blistered caramel flavoured crust.

White Tin Loaf

The dough is fermented at low temperature overnight before being gently warmed and shaped in to tins to deliver a soft white loaf that is full of flavour and with a blistered caramel flavoured crust.

 
Seeded Loaf Made using the same process as the white sourdough but with the addition of sesame, linn, pumpkin, sunflower and poppy seeds all of which are fermented for two weeks to amplify their flavour and improve nutritional value.

Seeded Loaf

Made using the same process as the white sourdough but with the addition of sesame, linn, pumpkin, sunflower and poppy seeds all of which are fermented for two weeks to amplify their flavour and improve nutritional value.

Soda Bread Full flavoured traditional soda bread with a few aded extras. Malted wheat flour, grains, and treacle contribute to sweetness and a large volume of buttermilk from Kappacasein Dairy is added ensuring great depth of flavour and keeping quality. Due to the high level of hydration in the dough it is too wet to shape in the traditional round and is baked in a tin instead.

Soda Bread

Full flavoured traditional soda bread with a few aded extras. Malted wheat flour, grains, and treacle contribute to sweetness and a large volume of buttermilk from Kappacasein Dairy is added ensuring great depth of flavour and keeping quality. Due to the high level of hydration in the dough it is too wet to shape in the traditional round and is baked in a tin instead.

Rye Crackers A Swedish inspired crisp bread made with rye flour and well matured levain as well as ling honey from the London Honey Company make for an addictive flavour and rewarding crunch.

Rye Crackers

A Swedish inspired crisp bread made with rye flour and well matured levain as well as ling honey from the London Honey Company make for an addictive flavour and rewarding crunch.

 
Ciabatta Over half of the flour in the recipe is fermented ovenight before being mixed with puglian olive oil and durham wheat to a wet golden dough. The loaves are light and cloud like with a very open delicate texture and thin crisp caramel coloured crust.

Ciabatta

Over half of the flour in the recipe is fermented ovenight before being mixed with puglian olive oil and durham wheat to a wet golden dough. The loaves are light and cloud like with a very open delicate texture and thin crisp caramel coloured crust.

Rye Bread A sourdough rye loaf of German heritage. Cooked and gelatinised rye grains as well as soaked chopped grains, finely ground flour, bran and germ, caraway seed and a long fermentation result in a loaf of exceptional flavour, texture and keeping quality.

Rye Bread

A sourdough rye loaf of German heritage. Cooked and gelatinised rye grains as well as soaked chopped grains, finely ground flour, bran and germ, caraway seed and a long fermentation result in a loaf of exceptional flavour, texture and keeping quality.

Wholegrain Sourdough We use 100% British heritage wheat to make this huge 2kg miche that delivers an unmatched sweet nutty wheat flavour. It is naturally fermented overnight in refrigeration to further enhance the flavour of the fantastic British wheat from Gilchester farm.

Wholegrain Sourdough

We use 100% British heritage wheat to make this huge 2kg miche that delivers an unmatched sweet nutty wheat flavour. It is naturally fermented overnight in refrigeration to further enhance the flavour of the fantastic British wheat from Gilchester farm.

 
English Muffins A light, buttery and tender traditional bread with good flavour owed to a large quantity of pre-fermented dough and english butter.

English Muffins

A light, buttery and tender traditional bread with good flavour owed to a large quantity of pre-fermented dough and english butter.

White Baguette Mixed using a blend of stoneground english flours and french style T55 flour. The baguette has a light honeycomb structure with a sweet silky crumb and a crisp toasted cereal flavour to the crust. Levain and pre-fermented dough as well as stoneground semolina form the dough which is cold fermented overnight to develop exceptional flavours.

White Baguette

Mixed using a blend of stoneground english flours and french style T55 flour. The baguette has a light honeycomb structure with a sweet silky crumb and a crisp toasted cereal flavour to the crust. Levain and pre-fermented dough as well as stoneground semolina form the dough which is cold fermented overnight to develop exceptional flavours.

Focaccia  The focaccia is a flat bread of light open texture and good flavour from the long cold fermentation. We cover the breads generously in a variety of seasonal ingredients and extra virgin olive oil.  

Focaccia 

The focaccia is a flat bread of light open texture and good flavour from the long cold fermentation. We cover the breads generously in a variety of seasonal ingredients and extra virgin olive oil.

 

 
Currant and Millet Ficelle Made using our baguette dough to which we add sweet currents and crisp millet seeds before shaping them into long delicate ficelle. 

Currant and Millet Ficelle

Made using our baguette dough to which we add sweet currents and crisp millet seeds before shaping them into long delicate ficelle. 

Fruit & Nut Loaf A small Naturally levened tin loaf stuffed with toasted hazelnuts, hazelnut butter, orange soaked raisins and fennel seeds. Made with cheese in mind.

Fruit & Nut Loaf

A small Naturally levened tin loaf stuffed with toasted hazelnuts, hazelnut butter, orange soaked raisins and fennel seeds. Made with cheese in mind.

Kugelhopf A sweet yeasted cake from Alsace. Rich and aromatic with butter, citrus extracts and rum raisins. The loaf has dark crust that is flavoured with brown butter and toasted almonds and crumb that is delicate and light from a very long fermentation.

Kugelhopf

A sweet yeasted cake from Alsace. Rich and aromatic with butter, citrus extracts and rum raisins. The loaf has dark crust that is flavoured with brown butter and toasted almonds and crumb that is delicate and light from a very long fermentation.

 
Prune & Bacon Bun A light brioche dough layered with slowly cooked bacon and onions, wild thryme and with an agen prune at the centre. 

Prune & Bacon Bun

A light brioche dough layered with slowly cooked bacon and onions, wild thryme and with an agen prune at the centre. 

Brioche A dough enriched with organic eggs, butter and sugar. It contains pâte ferme which is another form of pre-ferment.

Brioche

A dough enriched with organic eggs, butter and sugar. It contains pâte ferme which is another form of pre-ferment.

Chocolate Brioche Our unique brioche recipe, made using traditional techniques and studded with luxuriously rich, bittersweet chocolate chips.

Chocolate Brioche

Our unique brioche recipe, made using traditional techniques and studded with luxuriously rich, bittersweet chocolate chips.

 

How we make our bread