all our breads are fermented from 24 – 48 hours before being shaped by hand and baked for your pleasure
Multigrain sourdough
a great everyday loaf made with rye, spelt and wheat flours
Polenta and pumpkin seed bread
moist creamy bread made a variety of wheat flours, coarse cornmeal and pumpkin seeds
Pain rustique
traditional French wheat bread with a creamy texture that makes fantastic toast
Miso rye with sesame
sourdough that tastes of cheese toast but is actually made with red miso paste, rye and wheat flours and coated in sesame seeds
German rye bread
100% rye sourdough packed with millet, sesame seeds, pumpkin seeds, sunflower seeds and linseeds
Jerusalem bagels
baked bagels made with milk, olive oil and topped with pomegranate molasses and sesame seeds
Kouign amann
a traditional Breton cake, the name comes from the Breton language words for cake (kouign) and butter (amann), made with a viennoiserie dough containing layers of butter and sugar. We shape the dough into a small pastry before slowly baking until the butter puffs up the dough and the sugar caramelizes