About our Bread
“ We use a natural leaven in our bread, an age-old method which gives the traditional flavour of a hearty village bread. Our leaven is mixed with unbleached white flour, biodynamic rye, water and a dash of salt. Over a 24-hour period our loaves are fermented and then proved in wicker banettons before baking. We love baking our bread just as much as you love eating it! ”
Greg Dee, Baker
Our Stockists