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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.
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.
A strong, malty sourdough, sticky of crumb and sturdy of flavour, baked with rye flour, malt, barley, stout and extra virgin olive oil.
A tangy traditional sourdough with an open, bubble-strewn texture and dark, crunchy crust, baked with organic 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.
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.