Chocked full of sunflower seeds, pumpkin seeds, linseed plus more.
A dark rye based seeded loaf baked with wholemeal, rye and molasses.
The king of sourdoughs. Inspired by the bread of San Francisco, sharp acidic notes baked to a deep golden colour. Great for toasting, dipping and sandwiches.
Pain Au Levain
Traditional French leavened bread with a blend of wholemeal and rye flours.
Semi sourdough The classic Italian bread.
An open porous interior matched perfectly with the crispy crust.
A great accompaniment with dips and soups or grilled as bruschetta.
Open crumb with a crispy crust A classic French styled bread. Best eaten fresh with your favourite fillings or grilled for crostini.
Fig & Walnut Loaf
Sourdough, A classic favour combination. Sweet Turkish figs and American walnuts. Amazing with blue cheese or toast slices and top with ricotta, banana and honey for a special brunch treat.
Made using a 24 hour poolish starter with touch of olive oil to give it an amazing open crumb and amazing taste. Choose your topping; Plain, Garlic, Sesame, Olive & Rosemary or Cumin and Chedder
Olive and Thyme
A White and Crusty Sourdough with a mix of Kalamata Olives and Dried Thyme.
A Turmeric, Cumin and Onion Sourdough. Interest combination that makes for an excellent dipping and toasting.