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.

 
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.

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.

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.

 
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.

Miche  The miche is a very large, usually round, rustic sourdough bread. It is made from a natural leavening that also has a high percentage of whole wheat flour in it. Our’s has 4 types of organic flour, including spelt and wholemeal. Its very large size with low crust to crumb ratio means it also keeps better, which was important back in the day when people made bread roughly once a week!

Miche

The miche is a very large, usually round, rustic sourdough bread. It is made from a natural leavening that also has a high percentage of whole wheat flour in it. Our’s has 4 types of organic flour, including spelt and wholemeal. Its very large size with low crust to crumb ratio means it also keeps better, which was important back in the day when people made bread roughly once a week!

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.

 
Stout & Rye  Our stout & rye is leavened with a stiff starter and made with rye, spelt, white flours and malted barley flakes. We use locally brewed kernel stout which gives it the dark crumb together with a sweetness from the black treacle.

Stout & Rye

Our stout & rye is leavened with a stiff starter and made with rye, spelt, white flours and malted barley flakes. We use locally brewed kernel stout which gives it the dark crumb together with a sweetness from the black treacle.

Seeded Ficelle  To make our ficelle, we use our baguette dough and add sprouted rye berries. Our dough is leavened with a sourdough levain and a touch of yeast.

Seeded Ficelle

To make our ficelle, we use our baguette dough and add sprouted rye berries. Our dough is leavened with a sourdough levain and a touch of yeast.

Tortano  Tortano is a ring-shaped bread that comes from the Naples region of Italy for easter celebrations. Traditionally filled with boiled eggs, our tortano is made with roasted potatoes, potato skin powder, olive oil, thyme blossom and honey. It is one of our tastiest loaves.

Tortano

Tortano is a ring-shaped bread that comes from the Naples region of Italy for easter celebrations. Traditionally filled with boiled eggs, our tortano is made with roasted potatoes, potato skin powder, olive oil, thyme blossom and honey. It is one of our tastiest loaves.

 
 

How we make our bread