Bread

A Pumpernickel-style sourdough made with rye flour, molasses, and potato. Nutty sunflower seeds add crunch, while its dark, tangy flavour offers a rich and hearty bite. Perfect for savoury pairings or enjoying on its own.

Made from a diverse selection of wheats including emmer, spelt, rye and barley. Plenty of thin, chewy crust, hand scored with open bursts. Made with a combination of sourdough starter and yeast.

Our Bloomers bring a soft, rustic touch to any table, offering a perfect balance of texture and taste. Baked to create a generous, fluffy crumb and a beautifully crisp crust, they’re the ideal base for everything from sandwiches to dipping into soups.

The nuttiness of the bran and wheatgerm in this loaf sets off the subtle tangy taste of our wholemeal starter, whilst the tacky crumb contrasts neatly with the thick, chewy crust.

Combining our tangy and flavoursome wholemeal starter with white flour, this dough is filled with and then rolled in four kinds of seeds: sesame, pumpkin, and brown & yellow linseeds.

A secret dash of spelt, rye and emmer flours enhances both the nutrition and the taste of this white sourdough.

A rustic, French-inspired loaf whose crunchy crust gives way to a light, open texture with a slightly malty flavour thanks to the combination of white and rye flours.

Crafted with care using premium ingredients for a rustic, chewy, and authentic Italian experience

This Rustic Country White loaf is baked with a blend of grains including wholemeal wheat, rye, spelt, organic emmer and barley, each chosen for their depth of flavour and nutritional value.

This classic sourdough is made with a blend of wheat, spelt and rye flour and a touch of barley. A long shaped malted sourdough with a chewy, tacky and soft texture, Subtly balancing malty sweet notes with the tangy aromas unique to sourdough.

This classic sourdough is made with a blend of wheat, spelt and rye flour and a touch of barley. A round shaped malted sourdough with a chewy, tacky and soft texture, Subtly balancing malty sweet notes with the tangy aromas unique to sourdough.

Thyme-infused sourdough baked with whole, green and black niçoise olives: sharp, rich, Mediterranean and moreish. Shaped into a traditional long batard.

Fragrant and savoury sourdough with aromatic chopped rosemary and nigella seeds and pockets of tangy potatoes. Potatoes baked skin-on and mixed throughout dough.Soft and chewy. We’ve increased the grains to include emmer, spelt, rye and barley in addition to wheat flour.

Our Potato, Polenta & Onion loaf, is baked with potatoes that we roast, skin on, in our bread ovens and then knead into the dough to create a deliciously rich, fragrant sourdough.

Our Seven Seeds & Grains loaf, is baked with a unique blend of seven, gently toasted seeds and grains, that are mixed into a dough that's made with a wholesome blend of wholemeal flours, giving each loaf a nutty, deep flavour and lots of natural fibre.

A batard loaf baked with a mixed of white fine flour, rye flour, spelt flour and wholemeal flour, and stuffed with sour cherries and currants. The shape and fruity sweetness makes this the perfect bread for cheeseboards.

Perfect for afternoon tea or any sandwich, our tin breads offer a slice of versatility and flavour. Whether it’s the earthy Basil & Spinach, the tangy Beetroot & Dill, or the hearty Malted Grain, each loaf is crafted with care and baked to perfection. Available in a variety of sizes

Crafted with a blend of Wildfarmed flour and diverse flours like spelt wholemeal, barley, dark rye and emmer, this bread is a testament to our dedication to quality and flavour.

Our white sourdough is made with a blend of Wildfarmed flour and diverse flours like Spelt Wholemeal, Dark Rye, and Emmer, creating a harmonious, hearty loaf with a soft, tangy crumb.