Our Collection

Packed Multigrain 600g

This is our flagship brown bread. Like our white sourdough, this loaf is a true sourdough, with the addition of malted flour and our own mix of seven seeds and grains. The dough is mixed using Wessex Mill flour and proved at around 5 degrees for 24 hours. The dough is then ‘knocked back’ by the bakers, shaped and placed in couche (unbleached linen cloth) to prove again for another 8 hours. The bread is then baked in our big stone decked ovens where the loaf will bake and grow developing both taste and the lovely golden brown crust achieved on our breads.

Once out of the packaging, you can use the bread straight away, but it will also benefit from a quick 10 minutes in a 180 degree fan oven (210C ordinary oven), which will crisp up the crust and refresh the inside of the loaf. Store covered with a cloth in a bread bin for the best life of your loaf. As the loaf inevitably goes stale, it will still make great toast, or croutons.

Packed Sourdough 600g

This is is our flagship white bread. Made as a true sourdough, using our 25 year old sourdough starter (or levain.) The dough is mixed using Wessex Mill flour and proved at around 5 degrees for 24 hours. The dough is then ‘knocked back’ by the bakers, shaped and placed in couche clothes to prove again for another 8 hours. The bread is then baked in our big stone decked ovens where the loaf will cook, developing both taste, texture and the lovely lustrous golden brown achieved on our breads.

Once out of the packaging, you can use the bread straight away, but it will also benefit from a quick 10 minutes in a 180 degree fan oven (210C standard oven), which will crisp up the crust and refresh the bloom of the loaf inside. Store covered with a cloth in a bread bin for the best life of your loaf. As the loaf inevitably goes stale, it will still make great toast, or croutons.

Crumpets

These are Sold in a pack of 6
Crumpets need to be toasted to enjoy them at their best. You can do this either under a grill or better still in a toaster. A little butter or plant-based spread is usually enough to enjoy them, but they really come to life when topped with your favourite jam or marmalade.

Packed Cinnamon & Almond Roll

Packed Christmas Nutty Crumble Slices

Packed Mini Mince Pies

Packed Large Mince Pie

Multigrain 600g

Our Multigrain now comes in a 600g Loaf
is our flagship brown bread. Like our white sourdough, this loaf is a true sourdough, with the addition of malted flour and our own mix of seven seeds and grains. The dough is mixed using Wessex Mill flour and proved at around 5 degrees for 24 hours. The dough is then ‘knocked back’ by the bakers, shaped and placed in couche (unbleached linen cloth) to prove again for another 8 hours. The bread is then baked in our big stone decked ovens where the loaf will bake and grow developing both taste and the lovely golden brown crust achieved on our breads.

Sourdough 600g

Our White Sourdough now comes in a 600g loaf
It is our flagship white bread. Made as a true sourdough, using our 25 year old sourdough starter (or levain.) The dough is mixed using Wessex Mill flour and proved at around 5 degrees for 24 hours. The dough is then ‘knocked back’ by the bakers, shaped and placed in couche clothes to prove again for another 8 hours. The bread is then baked in our big stone decked ovens where the loaf will cook, developing both taste, texture and the lovely lustrous golden brown achieved on our breads.

Cinnamon & Almond Roll

Made During Christmas Season

Christmas Nutty Crumble Tray

Made During Christmas Season
Tray size is 30x20cm

Mini Mince Pie

Made During Christmas Season
Sold in a pack of 30

Large Mince Pie

Made During Christmas Season
Sold in a pack of 9

Plant Based Chocolate Muffin

Plant Based Blueberry Muffin

Plant Based Apple Crumble Muffin

Lemon & Poppy Seeds Muffin

Apple Crumble Muffin

Raspberry & Chocolate Muffin

Banana & Bran Muffin

Chocolate Muffin

Our muffins are made and baked daily using our own muffin mix recipe. The chocolate we use is Belgian. Perfect as an afternoon tea, with a cup of hot chocolate or tea, a mid-morning reward with coffee, with friends or alone.

Carrot Muffin

Blueberry Muffin

Our muffins are made and baked daily using our own muffin mix recipe. We use whole blueberries. Perfect as an afternoon tea, with a cup of hot chocolate or tea, a mid-morning reward with coffee, with friends or alone.

Plant Based Pain au Chocolate

Pack of Two

Plant Based Croissant

Pack of Two

Swiss Bun

Pack of Two

Belgian Bun

Pack of Two

Orange & Cranberry Chelsea Bun

Pack of Two

Vanilla Danish

Pack of Two

Soft Buns

Pack of Four

Plant Based Finger Rolls

Pack of Four

Plant Based Burger Buns

Pack of Four

Focaccia Rolls

Pack of Two

Mini Multigrain Rolls

Pack of Six

Mini Sourdough Rolls

Pack of Six

Multigrain Baguette

Parisienne Baguette

Tiger Bread

Olive

Brown Bloomer

White Bloomer

Olive Ciabatta

Ciabatta

Country Sourdough

Multigrain Sourdough Bloomer

800g

Multigrain Sourdough

400g

White Sourdough

Apricot Danish

Pack of Two

Chocolate Twist

Pack of Two

Pear Danish

Pack of Two

Copenhagen Danish

Pack of Two

Pain Au Chocolate

Pack of Two

Croissant

Pack of Two
We make our croissants in the traditional way, folding, or laminating as it’s called in the bakery world, the dough is folded around layers of full fat French butter producing 16 layers. Our bakers cut and then hand roll the raw croissants, giving the little crescent look of the original French ones. They are proved at a constant 26C degrees with 68% humidity for 2 hours to produce the correct texture and taste then baked.

Pain Au Raisin

Pack of Two
Also Available in Plant Based

Plant Based Apple Muffin

Plant Based Blueberry Muffin

Plant Based Chocolate Muffin

Plant Based Burger Buns

Also Available as Charcoal

Plant Based Pain au Raisin

Plant Based Pain au Chocolate

Plant Based Croissant

Hot Cross Buns

Hot Cross Buns are made during Easter Seasons

Brown Bloomer

Vanilla Danish

Carrot Cake

Light and fluffy cake crumb baked in an assortment of delicious flavours.

Raspberry & Chocolate Cake

Light and fluffy cake crumb baked in an assortment of delicious flavours.

White Tin

Made using our baguette dough, it is fermented for 8 hours, which gives us a lovely open texture, creamy inner crome.

Brown Tin

Pear Danish

Bosc Pears poached in vanilla and Citrus syrup, sitting on Almond cream and our award winning Viennoiserie dough.

Multigrain Baguette

Our famous multigrain dough shaped into a baguette.

Focaccia Roll

Made using an overnight polish, a technique used to create more flavour and an open texture. Once the dough has fermented for 12 hour we then shape it, drizzle it with the finest extra virgin olive oil and sprinkled with sea salt and rosemary.

Apricot Danish

Poached apricots with almond cream sitting on our award winning vienoiserie dough, sprinkled with pistachios.

Copenhagen Danish

Minced apricots, delicate almond Frangipane, plump raisins all sandwiched between our delightful croissant dough, glazed with lemon fondant.

Almond Croissant

Croissant dough, filled with frangipane topped with almonds and dusted with icing.

Pain au Chocolate

Croissant dough with 70% dark chocolate.

Croissants

We make our croissants in the traditional way, folding, or laminating as it’s called in the bakery world, the dough is folded around layers of full fat French butter producing 16 layers. Our bakers cut and then hand roll the raw croissants, giving the little crescent look of the original French ones. They are proved at a constant 26C degrees with 68% humidity for 2 hours to produce the correct texture and taste then baked.

Pain Aux Raisin

Using our croissant mix, vanilla crème patisserie, sprinkled with raisins.

Olive Bread

Made using a blend of wheat flour, durum wheat and sourdough. Folded with parmesan cheese and juicy Kalamata olives.

White Bloomer

Made using our baguette dough, it is fermented for 8 hours, which gives us a lovely open texture, creamy inner crome.

Petit Pain

A selection of our sourdough favorites, individually portioned. Ideal for sandwich making or grilling. Available in Sourdough, Country and Multigrain

Demi Brioche Rolls and Buns

Made using our pain de mie dough and our rich brioche dough, these buns have a rich buttery flavour with a light crumb.

English Muffin

A traditional English Muffin, hand cut and double hearth baked.

Raspberry & Chocolate Muffin

Our muffins come in a variety of seven flavours, all packed to the brim with fruits or chocolate.

Lemon & Poppy Muffin

Our muffins come in a variety of seven flavours, all packed to the brim with fruits or chocolate.

Double Chocolate Muffin

Our muffins are made and baked daily using our own muffin mix recipe. The chocolate we use is Belgian. Perfect as an afternoon tea, with a cup of hot chocolate or tea, a mid-morning reward with coffee, with friends or alone.

Carrot Muffin

Our muffins come in a variety of seven flavours, all packed to the brim with fruits or chocolate.

Blueberry Muffin

Our muffins are made and baked daily using our own muffin mix recipe. We use whole blueberries. Perfect as an afternoon tea, with a cup of hot chocolate or tea, a mid-morning reward with coffee, with friends or alone.

Banana & Bran Muffin

Our muffins come in a variety of seven flavours, all packed to the brim with fruits or chocolate.

Apple Crumble Muffin

Our muffins come in a variety of seven flavours, all packed to the brim with fruits or chocolate.

Focaccia

Made using an overnight polish, a technique used to create more flavour and an open texture. Once the dough has fermented for 12 hour we then shape it, drizzle it with the finest extra virgin olive oil and sprinkled with sea salt and rosemary.

Parisienne 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. 

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.

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 soups.

Country Sourdough

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.

Multigrain Sourdough

This bread is made using a blend of malted flour stone ground wheat flour and sourdough. It contains a mixture of seeds, pumpkin, sunflower, flax, millet, alfalfa, sesame, poppy and our own malted wheat grains.

White Sourdough

This is our wheat sourdough bread. We have shaped it in the regional French shape known as “chapeau”
This bread is marvellous toasted for breakfast but equally as good with other dishes.

Banana Muffin Cake

Light and fluffy cake crumb baked in an assortment of delicious flavours.

Lemon Muffin Cake

Light and fluffy cake crumb baked in an assortment of delicious flavours.