Our Collection - Our Bread

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.

Brown Bloomer

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

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.

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.

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.