WITH REAL INGREDIENTS
Starting with Organic Stoneground Flour with no flour improvers or artificial enhancers, Our bread is handmade, the old-fashioned way so each of these contains passion, soul, hard work and integrity. Sourdough baking is a long process, due to the absence of added yeast. From start to finish, the baking process takes up to 36 hours. After a long fermentation process the tender dough is slipped off the peel onto the Stone oven floor to slowly rise into a handsome loaf. With a toasted, crunchy crust and a soft, chewy, moist crumb, our bread is a real inspiration.