Country Bread
This is a mixture of wheat and rye flour. It has a dark golden crust and open bubbly texture. It is proved for 18 hours in wicker baskets due to its high water content. This bread is good with breakfast, rustic dishes and cheeses.
White Bloomer
Made using our baguette dough, it is fermented for 8 hours, which gives us a lovely open texture, creamy inner crome.
Fruit Bread
Our fruit bread is a blend of rye flour, wheat sour dough and rye sourdough. It is packed with apricots, walnuts and raisins. This is a ideal bread for all types of cheeses
White Tin
Great for sandwiches and for packed lunches.
Demi Baguette
Our baguettes are made using finest French flour for authenticity they are retarded for 8 hours to give us this wonderful French aroma, they are then baked directly on the soul of a very hot oven giving us a thin crispy crust.
Walnut
This is our country bread laced with walnuts from the Grenoble region of France.
Hot Dog Roll
Made using pan de mie dough, which is enriched with milk, butter and sugar. Perfect for burgers or other sandwiches.
Mushroom & Spinach Quiche
Sautèed field mushrooms, wilted baby pousse in our nutmeg centered royale mix.
Almond Croissant
Croissant dough, filled with frangipane topped with almonds and a drizzle of sugar.
Pain aux Raisins
Using our croissant mix, vanilla crème patisserie, sprinkled with raisins.
Apricot & Pistachio Tart
Poached apricots with a pistachio frangipane, encrusted in a chocolate & hazelnut shell, simply divine.
Normandy Apple Tart
A favourite from Northern France. Plump cinnamon roasted apples, coated in our almond Clafoutis batter and encased in a rich almond shortbread pastry.
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White Sourdough
This is our wheat sourdough bread. We have shaped it in the regional french shape known as "chapeau". This bread is marvelous toasted for breakfast but equally as good with thickly spread butter.
Ciabatta
An authentic Italian bread meaning "slipper" due to the shape. We use stone ground wheat flour, wholemeal and dark rye. It has a long fermentation which gives us a lovely open texture. Perfect for mopping up soups.
Wholemeal Bloomer
We make this using wholemeal flour and wheat sourdough. The results is an open textured loaf with a slight sour aftertaste.
Parisian Baguette
Our baguettes are made using finest French flour for authenticity they are retarded for 8 hours to give us this wonderful French aroma, they are then baked directly on the soul of a very hot oven giving us a thin crispy crust.
Green Olive Ciabatta
The same aerated dough as our Ciabatta, filled with the finest Spanish green olives, a drop of extra virgin olive oil & a pinch of herbs de Provence.
Burger Bun
Made using pan de mie dough, which is enriched with milk, butter and sugar. Perfect for burgers or other sandwiches. This is available seeded or unseeded or with a sprinkling of flour.
Focaccia
True Italian Classic, one of our favourites. We make our focaccia using poolish (pre-fermented mother dough) which gives us a beautiful open light texture. Before baking, its drizzled with the finest extra Virgin Olive oil, topped with organic Rosemary & chunky sea salt crystals.
Ham & Tomato Quiche
Our take on the classic quiche Lorraine. We’ve taken off the bacon & added honey roast Wiltshire ham, vine ripe cherry tomatoes & cheddar cheese.
Croissants
We make our Viennoiserie using the finest French flour and specially imported butter from the Charente region. They boast a light bubbly texture and a flaky crisp shell.
Pain au Chocolat
Croissant dough with 70% dark chocolate.
Brownie
Made using the finest Belgian dark chocolate, deliberately under baked to give it a lovely fudgy texture.
Chocolate & Raspberry Tart
Dark Belgian chocolate Couverture sun ripe & Raspberries set in a delicate, almond shortbread pastry.
Muffins
Our muffins come in a variety of flavours, all packed to the brim with fruits or chocolate.
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Rye Bread
This bread is made using Light Rye Flour and 10 year old Sourdough Culture. It originates from France where they choose to eat it with oysters and fish dishes. We put Carroway seeds in our version making it equally delicious with cheese and charcuterie.
Multigrain
This bread is made using a blend of granary flour and stone ground wheat flour. It contains a mixture of seeds, pumpkin, sunflower, flax, millet, alfalfa, sesame, poppy and our own malted wheat grains. This has become our most popular bread due to the health benefits.
Pumpernickel
Our version of the classic German "Kastenbrot". We use coffee instead of water to give a deep rich flavour. This bread is wonderful with cheese, charcuterie and jams.
Wholemeal Tin
Great sandwiches and for packed lunches.
Brioche
Our Brioche has 38% butter content, we only use lescure butter, which we consider to be the finest. Its great toasted for breakfast, spread thickly with strawberry jam or used with pates and Terrine.
Artisan Pave
Made using a blend of wholemeal & wheat Levain. It has a perfect thick, dark open bubbly texture and has a nutty sour aroma. Great with Soups, stews and other rustic dishes.
Leek & Stilton Quiche
Bubbly, buttery, brisee pastry, rich royale mix, sautèed leeks and creamy stilton cheese in our nutmeg centered royale mix. Quintessentially British.
Copenhagen Danish
Minced diced apricots, delicate almond Frangipane, plump raisins all sandwiched between our delightful croissant dough, glazed with a tart lemon Fondant.
Lemon Tart
Plump Sicilian Lemons, cooked to a delightful curd, encased in our rich almond Shortbread & garnished with confit lemon. Delightful for those summer afternoons.
Pear Bourdaloue Tart
Ripe pears poached in vanilla syrup nesting on top of a light & fluffy frangipane with the delicate crisp texture of almond shortbread pastry.
Pecan Tartlet
Rich chocolate syrup & Roasted pecans.
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