Award Winning Artisan Bakery
The breads' story...
2 - 3
This is the story of our loaves journey, from our table to yours.
2008, our Sourdough Starter was born. This naturally cultivated yeast is used in almost all of our breads…..
…along with the finest ingredients available, local where ever possible.
Friday 2.30 am, Flour, Water, Sourdough Starter and nothing artificial, are gently mixed and allowed to rest.
Friday 3.30am, the salt is added and the dough is very gently kneaded, for just three minutes.
The dough is then left to rest, again, this time for hours on end to develop the flavour.
During these hours the dough is given several folds to strengthen the gluten.
Friday 7.30am, the dough is scaled by hand, pre-shaped, and allowed to rest (again!)
Friday 8am, its time to shape, and give the dough one last rest, this time in a comfortable proving basket.
The dough is then left to slowly prove in a cool environment for whopping 20 hours (!) to develop the full flavour and natural caramelisation of the crust.
Saturday 4am, finally the dough is ready to be baked directly on the stone sole of our oven with plenty of steam.
Ta-darr! The bread is baked.
Saturday 7.30am, after 27 epic hours your bread is ready just in time for breakfast.