We make all of our breads in the traditional sourdough method. By this I mean we make a starter culture containing flour, water & some sugar & allow it to ferment which takes a few days.

We then add this to a bread dough & let it take on its own characteristics & in the process its ferments & the natural yeasts allow the bread dough to 'prove'.

We then form this dough into the desired shape & let it prove for a further twelve hours until it it is ready to bake. This slow fermentation time allows the bread to develope complex flavour structures, the very essence of sourdough.

Our standard bread is a 30% Rye sourdough which is baked in both high-top & Vienna styled loaves.

On weekends we regularly have a wholemeal, a multi-grained & a fruit bread, all of course are sourdoughs. The breads are usually available from 10.30am & due to their popularity we cannot take pre-orders.