Bread made by Brian, our artisan baker, with organic flour
All bread is made using Organic flour. Nuts are used on our premises. White Tinned Loaf: A traditional white loaf, given depth by the use of sour dough Brown Tinned Loaf: Made from whole-meal flour with a small percentage of white flour. Multiseed Loaf: Made from wholemeal wheat flour with a small percentage of white flour flavoured with sour dough. This loaf is packed with the following seeds: linseed, pumpkin, sunflower, poppy and sesame Ciabatta: Made from an authentic recipe, using milk, honey and olive oil. The process takes 24 hours to mature. Honey & Walnut Bread: A specialty bread which is enriched with butter, honey, milk & roasted walnuts. Spelt Bread: This loaf uses an ancient variety of Roman wheat. It is leavened with the aid of sultanas and topped with rolled oats. The use of spelt flour has been found tolerable to some allergic modern wheat strains. Wheat Free Loaf: This highly nutritious loaf is made with 100% wholemeal Rye flour using a sour dough starter. Seeded Wheat Free: This highly nutritious loaf is made with 100% wholemeal Rye flour using a sour dough starter. This loaf is packed with the following seeds: linseed, pumpkin, sunflower, poppy and sesame. Potato & Rosemary Bread: This is a white bread based on our sour dough with chunks of roasted potato, fresh rosemary and nigella seeds. Sour Dough: This loaf uses a starter made from a blend of rye, wholemeal and white flour. Developed many years ago, it is completely free of baker's yeast. New York Rye: A light textured wheatened rye loaf. Made with natural yogurt and toasted caraway seeds.
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