Our bread and pastries are hand-made by a local artisan bakery. Most of our breads are made using out 10 year old Sourdough culture, giving our bread a unique flavour and texture. Our bakers work in partnership with a small family run mill in the Cotswolds who supply them with rare and heritage type organic grains.

In the early hours of the morning our bakers mix, ferment and shape the loaves for the next day. The loaves are then retarded in special linen cloths for a minimum of 16 hours. The bakers use this technique to gain flavour and prolong shelf life naturally as no chemicals are used in our breads.

The quality difference really shows - this really is exceptional bread. Unfortunately the downside of the long and painstaking fermentation and proving is that we need at least 48 hours notice to order many of the breads, so we need at least four working days notice from you.

N.B. Our bakery products are not made in a nut or wheat free environment; therefore there may be traces of nuts, shell or wheat in any of the products.