Wood oven bread and sourdough specialities
Having travelled extensively in Italy over many years, sampling artisan-produced ingredients and regional specialities, proprietors Bridget Hugo and Giuseppe Mascoli developed a particular enthusiasm for sourdough flavours and wood-oven baking. Naples and its southern coast provided a natural focus (Mascoli is native) and it was here that the original Neopolitan Mother - or sourdough ‘starter’ - was sourced, from the Isle of Ischia in the Bay of Naples.
Clay ovens lock in the moisture of the loaves, while developing a deep, caramelised crust. The thousands of years-old experience accumulated by bakers using these types of ovens is unsurpassed. In Brixton, Hugo and Mascoli have replicated the old methods with great results.