It all starts with the simplest and most humble of natural ingredients …

Our bread products are free from additives and avoid the use of commercial yeast, whereby instead we opt for our 10+ year old sourdough leaven (wild bacteria made from flour and water) which is fed daily and allowed to ferment for up to 24 hours in order to increase digestibility and maximise flavour. 

The process begins with the leaven prior to being formed into an initial dough before an overnight prove. Throughout that time the bread is allowed to develop slowly and naturally before being formed into the various loaves that are baked in our stone-based oven.

On average each batch of our bread takes around 36 hours from the initial mix to producing the final product, although once they hit the bench its fair to say they’re not there for long!