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.