Products

WHITE SOURDOUGH CAFONE LOAF

• Italian double zero flour

• 500 year starter

• traditional wood oven baked bread.

 

RUSTIC ROUND LOAVES

A mixture of organic flours from Michael Stoates at Cann Mills in Dorset including wholemeal and rye

RUSTIC SOURDOUGH STICKS

A mixture of organic flours from Michael Stoates at Cann Mills in Dorset including wholemeal and rye.

VOLLKORN 100% RYE
With cracked rye, potatoes, molasses and sunflower seeds

BROCKWELL BAKE LOAVES

A local collaboration with Andy Forbes, making bread from bio-dynamically farmed heritage wheat or other locally sourced flour

Wood-fired black ovens with their falling temperature and even heat, provide the perfect environment for making the best bread.

Available also with: 
- pumpkin seeds
– kalamata olives
- walnuts

Available skinny or fat.

A German recipe rye bread with a rich flavour and a long shelf life.

The Brixton Sour, baked in Pyrex.