Our Bread
Showing 10–16 of 16 results
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Mixed Olive Stick
Thyme-infused sourdough baked with whole, pipped green 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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Sour Cherry & Currant Batard
A batard loaf baked with a mixed of white fine flour, rye flour, spelt flour and wholemeal flour, and stuffed with sour cherries and currants. The shape and fruity sweetness makes this the perfect bread for cheeseboards.
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Tortano Crown
A souvenir from our Italian beginnings, this moist, airy crown is made with freshly baked potatoes For an amazing depth of flavour. Available in crown or long shape.
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100% Rye Pumpernickel
A Pumpernickel-style sourdough made with rye flour, molasses, and potato. Nutty sunflower seeds add crunch, while its dark, tangy flavour offers a rich and hearty bite. Perfect for savoury pairings or enjoying on its own.
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Ciabatta
We ferment our Biga starter for at least 18 hours to create an open airy crumb and a deep flavour – for the best panini this side of Liguria.
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Flat Bread
Designed to be finished off on a griddle or in the oven, these flat breads are very versatile. Their thickness makes for the perfect Greek-style wrap.
