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 9 results
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Suffolk
A strong, malty sourdough, sticky of crumb and sturdy of flavour, baked with rye flour, malt, barley, stout and extra virgin olive oil.
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San Francisco
A tangy traditional sourdough with an open, bubble-strewn texture and dark, crunchy crust, baked with organic yoghurt and strong Canadian flour.
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Campaillou
A rustic, French-inspired loaf whose endearingly rough and crunchy crust gives way to a light, open texture with a slightly malty flavour thanks to the combination of white and rye flours.
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Fig, pecan and porridge
A batard loaf baked with fine white flour and stuffed with apricots, figs, sour cherries and pecans. The shape and fruity sweetness makes this the perfect bread for cheeseboards.
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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.
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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.
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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.
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Malted Grain Bloomer
The classic sandwich loaf handmade with 100 per cent English granary flour, with grains of malted wheat and malted barley scattered throughout the fine crumb.