All the sourdough we serve is prepared and proved onsite, and our deliveries are freshly-baked every day. It really does make a difference.
Our award-winning blend of organic wholemeal and white flour, precisely balanced to support a high water content. Fermented for 48 hours to give a chewy crust and a tangy, springy centre.
World Bread Awards Bronze winner, 2016. An all-natural blend of organic wheat and rye flour fermented for 48 hours and packed with pumpkin, sunflower, flax and poppy seeds.
Our sourdough starter combined with a poolish mixture give a delicate flavour while beautiful French flour produces a soft inside and crunchy crust. Perfect with butter.
66% rye, 33% wheat. Our signature rye uses one third organic wheat flour, fermented for 48 hours, plus pumpkin and sunflower seeds to unlock a wonderfully rounded taste. Tangy and full of flavour.
30% spelt, 60% wheat, 10% rye. World Bread Awards Bronze winner 2016. Showcasing an exceptional stoneground wholemeal flour from Cann Mills in Dorset.