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 all 8 results
-
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.
-
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.
-
BOROUGH WHITE
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.
-
San Francisco
A tangy traditional sourdough with an open, bubble-strewn texture and dark, crunchy crust, baked with yoghurt and strong Canadian flour.
-
Rosemary & sea salt focaccia
A yeasted focaccia, fragrant with fresh handpicked rosemary, crispy with sea salt flakes and rich with extra virgin olive oil.
-
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.
-
Mixed Olive Stick
Thyme-infused sourdough baked with whole, pipped green martini and black niçoise olives: sharp, rich, Mediterranean and moreish. Shaped into a traditional long batard.
-
Artisanal Baguette
A classic white baguette, fermented for a fuller flavour and baked on the stone floor of our bread ovens for a for a crisp and burnished crust.
