We construct our sourdoughs over a three day process, this insures the very best possible flavour. None are particularly sour or acidic, our intention is simply to keep the fermentation very slow and highlight the flavour of the grain rather than the starter culture itself.
Milk & Honey – gentle and creamy sourdough made with whole milk, New Zealand Honey and our sourdough starter.
Hertfordshire – traditional wholemeal sourdough with a little sprinkling of dark rye.
Seven Seeded – our special mix of seeds with a small touch of wholemeal flour.
Retro Baguette – white sourdough baguette with a little sprinkling of dark rye
Our hybrid speciality breads are similarly slow fermented but over a two day time period rather than three to give clients flexibility with placing orders and reacting to the ebb and flow of their businesses.
Ciabatta – traditional Italian slipper loaf made with extra virgin olive oil.
Focaccia – Italian style soft dough topped with semolina, maldon salt and extra virgin olive oil.
Country – gentle rye bread.
Heavy Rye – medium rye bread.
Fruit Loaf – gentle rye bread with sultana, walnut, fig and apricot.
Olive n Rosemary – rosemary and green olives.
Walnut Loaf – granary bread with broken walnut.
Potato n Honey – soft dough made with oven roasted potatoes and New Zealand Honey.
We also carry a selection of breads which are regarded as enriched doughs. Here the primary driver of the flavour are the added ingredients rather than the fermentation; butter, sugar, eggs, whole milk.
Pain de Mie – aka poor man’s brioche made with butter, sugar, milk, eggs.
Brioche – made with lots of butter, sugar, milk, eggs.