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.
Sprouted quinoa sourdough
White, red and black quinoa soaked in water till the grains sprout, added to Classic sourdough and rolled in more quinoa before baking. A crunchy toasted crust and a deliciously healthy inside.