Our Bread
Our signature move; our pride and joy; our very literal bread and butter. We could go on, but the fact we’ve been nurturing the same starter culture for over 25 years says it all. We make and shape each loaf by hand, leaving them to prove and ferment for up to 18 hours to develop that distinctive tangy flavour and structure. That’s why we need to two days’ notice for orders: because good sourdough takes time. Though the classics – focaccia, bloomers and baguettes – handmade without compromise to tradition and quality are available to order for the next day.
Showing 1–9 of 16 results
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Borough Brown
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.
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BOROUGH SEEDED
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.
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BOROUGH WHITE
A secret dash of spelt, rye and emmer flours enhances both the nutrition and the taste of this white sourdough. The slight touch of spelt brings a sweet nuttiness and off-white creaminess to its tacky, open crumb. Made from English grown and milled flour this loaf it’s versatile with a dark, crackly floured crust.
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DINNER ROLLS
With the perfect blend of flavors, our dinner rolls range from classic white dinner rolls, to seeds with onion or to the more decadent mixed sourdough rosemary and currant dinner rolls. Available in packs of 15.
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Sandwich Rolls
Your sandwiches, deli displays and bread baskets sorted with a range of small rolls including a variety of doughs; ciabatta, tortano rolls, dinner rolls, focaccia and sourdough.
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Wildfarmed Seeded Sourdough
Crafted with a blend of Wildfarmed flour and diverse flours like spelt wholemeal, barley, dark rye and emmer, this bread is a testament to our dedication to quality and flavour. Handmade with a medley of wholesome seeds, including chia, linseed, and more. Experience the essence of slow fermentation and wild farming in every bite. Taste the tradition. Available in 800g (Sliced and Unsliced) and 250g.
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Wildfarmed White Sourdough
Elevate your table with our artisanal celebration of regenerative farming and craftsmanship. Our white sourdough is made with a
blend of Wildfarmed flour and diverse flours like Spelt Wholemeal, Dark Rye, and Emmer, creating a harmonious, hearty loaf with a soft, tangy crumb. Every slice embodies the story of traditional breadmaking and sustainable agriculture. Available in 800g (Sliced and Unsliced) and 250g. -
Rosemary & sea salt focaccia
A yeasted focaccia, fragrant with fresh handpicked rosemary, crispy with sea salt flakes and rich with extra virgin olive oil.
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Potato & rosemary
Our bakers roast potatoes and knead them into the dough with skins on to create a slightly damp, richly flavoursome sourdough, fragrant with nigella seeds and hand-picked rosemary.
