About our Bread
“We use a natural leaven in our bread, an age-old method which gives the traditional flavour of a hearty village bread. Our leaven is mixed with unbleached white flour, rye, water and a dash of salt. Over a 24-hour period our loaves are fermented and then proved in wicker banettons before baking. We love baking our bread just as much as you love eating it!”
Greg Dee, Baker
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