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There’s no denying the simple beauty of a Bakewell. Ours is a crisp pastry case, filled with raspberry jam, frangipane sponge and topped with flaked almonds.
The wheat speaks for itself in this deceptively simple loaf, which unites four simple ingredients – Shipton Mill white and wholemeal flour, salt and water – under one dark, caramelised crust. The nuttiness of the bran and wheatgerm sets off the subtle tangy taste of our wholemeal starter whilst the tacky crumb contrasts neatly with the thick, chewy crust.
Our three beautiful Borough doughs, white, brown and seeded, hand rolled into artisanally shaped sandwich rolls. Available in packs of 5.
Combining our tangy and flavoursome wholemeal starter with British grown and milled flour, this dough is filled with and then rolled in four kinds of seeds: sesame, pumpkin, and brown & yellow linseeds. You can expect an abundance of flavour and a sweet nuttiness from this deliciously tacky and chewy loaf.
A secret dash of spelt flour enhances both the nutrition and the taste of this otherwise quintessentially simple white sourdough, made from English grown and milled white flour. It’s as versatile as you’d expect a white loaf to be, but the slight touch of spelt brings a sweet nuttiness and off-white creaminess to its tacky, open crumb.
Christmas Panettone Bun
Our British take on the Italian panettone: icing sugar and almond flakes, traditional paper casing, and a fluffy, sweet brioche is the vehicle for those distinctive panettone flavours of citrus, sultanas and rum. Launching 11th November.
Our two favourite cookies. Chocolate chip cookie: a classic, buttery, crunchy cookie comes studded with generous chunks of milk chocolate. Chocolate and rye: yeasty, tangy rye provides the perfect counterpoint to quality milk chocolate in this soft and chewy cookie, crowned with a scattering of crunchy pecans.
This new dough has the richness from cream but also includes potato to help absorb juices from patties making for the perfect bun. Available with a variety of toppings.
A healthier take on a childhood favourite, the soft, plantbased dough with a generous filling, marrying two favourites: raspberry jam and lemon curd.