Everyday loaves
The country white with its open crumb, the seeded wholemeal with sunflower and pumpkin, the soft farmhouse tin loaf for toast. These are the loaves that line the back wall each morning.
Slice them thick for soup, thin for sandwiches or tear them straight from the bag on the walk home.
The sourdough corner
Our sourdough is raised with a starter fed twice daily and given up to eighteen hours to develop. The crumb is chewy, the crust deeply coloured and the flavour gently tangy.
Try the rye and caraway on Wednesdays or the olive and rosemary round on Fridays.
Rolls and buns
Soft baps, sesame rolls, cheese-topped twists and tiny dinner rolls that vanish before the main course. We bake them in two waves, so lunchtime orders find warm ones.
Rolls travel well and make a lovely addition to any picnic.
Flatbreads and sides
- Olive oil focaccia with sea salt and herbs
- Soft flatbreads for wraps and dips
- Garlic and parsley pull-apart rolls
- Cheese and chive scones
- Seeded crispbreads for cheeseboards
Some sides are baked only on certain days, so ask at the counter what is coming.
A week of loaves
- Tuesday
Country white and a seeded spelt tin.
- Wednesday
Rye and caraway sourdough.
- Thursday
Walnut and raisin loaf for cheese plates.
- Friday
Olive and rosemary round.
- Saturday
A bit of everything, plus the cinnamon swirl loaf.
- Sunday
Soft farmhouse tin and brunch rolls.
Keeping your loaf fresh
Leave a crusty loaf cut-side down on a board for the first day, then wrap it in a clean tea towel. Slices can go in the freezer and straight into the toaster.
If the end goes hard, a quick splash of water and ten minutes in a hot oven will bring it back to life.