The methods we apply to making our breads have developed through our principles that we should be able to achieve the best flavour and texture in anything we make. That means not using any artificially produced ingredients or additives to improve or enhance what should be a natural process.
We respect that this process requires time and patience and that the dough must be nurtured to allow it to achieve its best flavour and structure. We use organically grown flour milled by stone and our water is filtered. We use naturally occurring yeasts to ferment our doughs and, when required, minimal amounts of conventional yeast.
We are lucky to be able to work with millers and growers of wheat who share our principles and apply them in a similar way to the grains that they grow and mill. Whenever possible, we use locally grown ingredients and support those who go to great lengths to produce and make them available to us.