Sourdough with a golden bubbly caramelised crust and soft open crumb. Should shatter loudly when toasted with a light sour taste.
Soir, or evening in French, is our dark blend of organic sourdough with wholemeal wheat and rye, and malted barley. Made from a very wet dough: the crumb is light, very moist with a well-caramelised crust.
Shaped as rolls, these are soft and great for burgers. Enriched with free-range eggs, poolish sugar and oil.
Made with wholemeal wheat and 30% wholemeal rye and rye culture, this bread goes great with a bowl of soup and lashings of sweet butter.
Long fermented yeasted dough from a 'poolish' starter and with the addition of spelt - creates a sweet nutty flavour and bitey crust. Eat hot with good butter for a cheap trip to Paris. Not sourdough!
An original seeded sourdough with roasted pumpkin, linseed and whole soaked soy beans for extra protein. Great with both sweet and savoury dishes.
Like our White, the Olive is full of Kalamata olives and is a sourdough with a golden bubbly caramelised crust and soft open crumb.
10% wholemeal flour, 90% white flour, 100% wheat free spelt sourdough. Open crumb with ridiculously caramelised crust. Lovely, lovely toast.
Aged soursough bagel with loads of seeds and a solid chew. Multiseed has Maldon salt, caraway, linseed and sesame with a touch of yeast.
Super low GI from an abundance of oat bran, ground wheat, linseed and sunflower seeds. Made from sourdough with a touch of yeast. Enjoy thinly sliced and toasted.
Densely packed with figs, apricots, golden raisins and currants soaked in orange blossom water. Sourdough with a touch of cinnamon.