I have nearly 25 different varieties of bread that I make and vary production depending upon the season. Here is a selection of what’s on offer, most days:
White Sourdough
BRONZE WORLD BREAD AWARD, 2016, SILVER IN 2017, BRONZE in 2018
Organic White Wheat Flour, water Salt.
Large oblong loaf (800g) Small tin (400g)
Brown Sourdough (Arf n Arf)
Organic White wheat flour, Wholegrain Wheat & Rye Flours, water Salt.
Large oblong loaf (800g) Small tin (400g)
5-Seeded Loaf (Arf n Arf with seeds!)
BRONZE WORLD BREAD AWARD, 2017
Organic White wheat flour, Wholegrain Wheat & Rye Flours, Water, Seeds – toasted Pumpkin & Sunflower seeds, Malted Wheat grains, Poppy & Linseeds, Salt.
Large round loaf (800g)
Traditional Baguettes
BRONZE WORLD BREAD AWARD in 2018
Made in the traditional way, with very little yeast in a poolish. French Flour, (Paris!!) Water, Yeast, Salt.
Cheddar & Chilli Loaf
Organic White Wheat Flour, Water, Cheddar, Chillies, Salt.
350g flower pot loaf
Vollkornbrot Seeded (100% Rye)
Organic Wholegrain Rye flour, Water, Sunflower and Flax Seeds, chopped Rye, Salt.
(800g) Tin Loaf
Focaccia Bread
Organic White Wheat Flour, Water, Extra Virgin Olive Oil, salt
Various toppers including Fresh Rosemary, Olives, Tomatoes, Peppers, Herbs
350g, or huge party version with a minimum of 16 large portions.
Ancient Grain loaves
Organic Wholegrain Spelt/Einkorn/Khorasan flour, Water, Salt.
(600g) free-form loaf
Cheddar & Marmite Loaf
Organic White Wheat Flour, Water, Cheddar, Marmite, Salt.
350g flower pot loaf