All of our products are made in the bakery by hand using the finest ingredients and without additives or dough improvers. We use a traditional three-day carefully controlled fermentation process for making our sourdough breads and an overnight fermentation for our yeasted breads. This unlocks flavour and breaks down gluten, resulting in a loaf that is both nutritious and full of character.
We sell most of our bread and baked goods directly from the bakery and additionally supply small number of local businesses and distribute via the Dean Forest Food Hub.
OUT OF THE OVEN
Made with flour, water, salt and our own yeast culture.
Mild white bloomer
Mild white tin
Speciality sourdough loaves change daily and include:
Apple and cyder
Fig and black pepper
Date and walnut
Roast potato and rosemary
Best croissants I have had outside of France and better than many I had there.
I'll be back.