We’re up at 3:30am on a Saturday & Sunday making our bread dough the old-fashioned way: by hand, with only the best ingredients. Freshly baked loaves every Saturday and Sunday morning. We alternate some flavours as we cannot physically make every flavour of loaf every weekend.
Our Milk Dough
Our milk bread starts with organic flour from Shipton Mill, then we add whole milk, Stax of Wax local honey, french Saf-Levure yeast, Spanish extra virgin olive oil, and Maldon sea salt. No Additives. No Preservatives.
White Milk Loaf
our white milk dough, soft, light and irresistible
Seeded White Milk Loaf
our white milk dough but with added organic seeds (sunflower, pumpkin & linseed)
Fruit Milk Loaf
our white milk dough with added mixed spice & cinnamon, sultanas, currants, raisins, apricots & cranberries
Sun-dried Tomato & Fresh Basil Milk Loaf
our white milk dough with added sun-dried tomatoes, fresh basil we grow ourselves, and organic dried herbs (oregano, basil, thyme, sage & parsley)
Our Focaccia Dough
Our focaccia dough starts with organic flour from Shipton Mill, then we add water, french Saf-Levure yeast, Spanish extra virgin olive oil, and Maldon sea salt. No Additives. No Preservatives. Then we add our toppings before they are baked in round tins.