Pain au Levain - white
A naturally fermented sourdough. This traditional method of baking helps develop a rich tangy taste.
1600g
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800g
_
400g
Pain de Campagne - white
A crusty French country bread made with 5% light rye flour.
1600g
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800g
_
400g
Walnut & Apricot - granary
A moist malted loaf with chunks of apricot and walnuts, topped with toasted grains - whole buckwheat, pumpkin, sunflower and seasame seeds.
800g
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400g
Wholemeal Bloomer with Rolled Oates
Soft tasty bread covered with rolled oats
800g
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400g
Malthouse granary
100% Stone ground granary flour. Very nutty and crunchy. Malthouse is the organic equivalent to traditional granary.
800g
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400g
Rustic rye
A mix of white flour and dark rye creates this crusty sweet loaf
1600g
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800g
Spelt & Grains
The roman marching bread. A very tasty alternative to wheat. This wheat variety is easily digested and can often be eaten by those with wheat intolerances.
400g
Ciabatta
Slow fermented dough giving a light open texture with a gorgeous crisp crust
600g
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300g
Wholemeal with mixed seeds
100% wholemeal flour with mixed seeds for an added nutty bite. Whole buckwheat, pumpkin, sunflower, sesame and linseed.
800g
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400g
White Cottage Tin
A traditional white square tin load with a crusty, floured top. Nice for slicing up for sandwiches.
800g
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400g
Rye (Pumpernickel) Tin
100% Rye sour. Free of wheat, yeast or added salt. A delectable texture with a fantastic deep rye taste.
1600g
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800g
_
400g