We make good quality, slowly fermented bread using organic flours and locally sourced ingredients. Our range of breads include:
The reason our bakery exists. Raised by wild yeast and made from wheat and rye flour, carefully nurtured over two days. A classic, versatile sourdough with a very mild creamy tang. The long loaf with a cut down the middle.
The little sister of our classic sourdough. Made with soaked linseed, toasted sesame and toasted sunflower seeds. The seeds keep the loaf moist and add a savoury, nutty flavour. Round loaf with a square cut into it.
A traditional German-style 100% rye sourdough made with wholemeal rye flour, kibbled rye (chopped rye grain), a rye sour and sunflower seeds. Keeps for up to a week and improves as it ages. Distinctive brick shape.
A typical sandwich loaf from New York delis, inspired by Eastern European bread. 35% rye flour with some caraway seed added. A long loaf with diagonal cuts.
A delicious blend of three malts (wheat, barley and rye) with wholemeal and white wheat flour. Crusty but with a soft, open, chewy crumb. We would call it Granary but one of the big bread companies trademarked the name. A shorter loaf with diagonal cuts.
We also offer a Weekly Special which includes the likes of Roasted Garlic, Pain de Campagne, Country Rye and Polenta & Sunflower Seed Sourdough.
We are regularly expanding our offering as the bakery grows. Expect to see other European specialities (Polish ryes, French country breads…) and seasonal breads such as baked apple loaf or stollen.
We usually have some spare loaves available at the bakery, along with various half price frozen loaves which you’re welcome to pop in and buy if you’re passing. We’re in 10am to 5pm to sell you bread!
We also do wholesale, if you would like more info about that please get in touch. Our wholesale range includes the above breads as well as many others such as ciabatta, focaccia, and various rolls/burger buns plus our doughnuts! All our breads are slow fermented and made by hand.