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.
Like our White, the Olive is full of Kalamata olives and is a sourdough with a golden bubbly caramelised crust and soft open crumb.
An original seeded sourdough with roasted pumpkin, linseed and whole soaked soy beans for extra protein. Great with both sweet and savoury dishes.
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.
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!
Spelt is an ancient form of wheat relatively unchanged compared to modern wheat varieties. It is a temperamental flour to work with, and has a softer gluten that many people can tolerate over conventional wheat and also has less fructose.
Our spelt is a sourdough composed of 10% wholemeal spelt and 90% white spelt without any conventional wheat at all.
We think it makes remarkably crispy 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.
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.
Densely packed with figs, apricots, golden raisins and currants soaked in orange blossom water. Sourdough with a touch of cinnamon.