All our bread is slow-fermented at each stage, over a period of up to 72 hours, and made by hand using organic flour* to ensure the very best flavour and texture. We use simple, high-quality ingredients and never use processing aids or additives in our products. Most of our products come alive thanks to the addition of our sourdough starter. A sourdough starter, sometimes known as the mother, is a homemade, traditional rising agent. It is made by combining flour, water and time, which allows for a natural fermentation conducted by wild yeasts and bacteria, originally present on the grain and in the local environment.
Our sourdough starter is six years old, and has been going strong ever since we started baking here in the Penraevon Estate. We use traditional methods, drawing on hundreds of years of our ancestors’ experimentation, to create our final product. The desire to make real bread more accessible, and better for our bodies and our planet informs all aspects our our work.
We recognise that our products exist in a market where industrially-produced, poor-quality bread is cheaper and more widely available, but it’s our firm belief that our products offer excellent value for money, when taking into account weight, taste, nutritional, social and environmental value. We encourage you to come try it out and decide for yourself!
*With the exception of T55 flour, used in our Baguettes and Onion & Poppy Seed Sourdough (weekly special).