In addition to the Bakery School, we also operate as a wholesale bakery. All our bread is made using traditional methods. We hand-mould each individual loaf and use long fermentation times to develop the full flavour of the dough. We do not use any artificial enhancers or chemical improvers.
- All our Classic English Wheat Breads are made from the same dough stock using a 16-hour sponge to coax the maximum flavour from the grain.
- Our wholemeal breads are made using stoneground wholemeal flour, which preserves all the nutritional qualities of the wheat. Our malted loaves use a combination of white and Malthouse flours.
- A range of breads to excite the palate and enhance any meal