The main focus of all the breads we bake is fermentation. As a result the minimum amount of time it takes make 1 loaf of bread is 24 hours. The flavour of each bread is defined by the health of our sourdough starter and by the grain used. With time and temperature being 2 of the most important and often overlooked ingredients and the rest being flour, water and salt.
We incorporate skills and techniques that are thousands of years old and utilize only handwork after the mixing process. Our bread is baked far darker than any bread you will find in a supermarket. This brings a very deep rich flavour which penetrates into the bread itself often giving a sweet caramel flavour.