In addition to our White and Wholemeal loaves, we also make a wide variety of breads ranging from the traditional to the unusual. Some of these breads require an advance order of 48 hours.
A dark, loaf with a soft, moist crumb, this must be tasted to be believed - just look at the ingredients!
Unbleached White Flour, Stoneground Wholemeal Flour, Light Rye Flour, Rye Sourdough, Chocolate, Butter, Molasses, Cider Vinegar, Shallots, Water, Yeast and Salt
Named for the Castle just outside our bakery door, this is a wholemeal loaf with the added tang of molasses. The dark colour of the loaf belies a light, soft crumb. It is available either as a tinned loaf, or round and baked on the oven sole.
Stoneground Wholemeal Flour, Molasses, Vegetable Oil, Whey, Yeast and Salt
Made to a traditional French recipe, our brioche is made with eggs, butter, sugar and milk for a silky crumb and slightly sweet taste. Lovely for breakfast or tea, and possibly the best bread for summer pudding.
Unbleached White Flour, Butter, Milk, Eggs, Sugar, Yeast and Salt
Made as a four-strand plait, this bread makes a stunning addition to a dining table. Eggs and sugar enrich this light textured loaf, which makes fantastic French Toast.
Unbleached White Flour, Eggs, Vegetable Oil, Water, Sugar, Yeast and Salt
The secret of this bread is that it's not too sweet. Delicious eaten with a mild fresh cheese, with a cup of coffee, or even with a glass of good red wine. Chocolate and bread - what could be nicer?
Unbleached White Flour, Cocoa Powder, Chocolate Chips, Sugar, Butter, Eggs, Water, Yeast and Salt
A light rye bread (65% wheat flour and 35% rye flour) flavoured with caraway in genuine New York style. Made using a rye sourdough starter as well as yeast.
Unbleached White Flour, Light Rye Flour, Rye Sourdough, Caraway Seeds, Water, Yeast and Salt.
A small baguette, but slashed once down the centre of the loaf. The flûte is made with a poolish (a French type of pre-ferment) in the traditional manner, and has a lovely, open texture and crisp crust.
Unbleached White Flour, Stoneground Wholemeal Flour, Water, Yeast and Salt
A bold country bread made with stoneground wholmeal and white flours, using a rye poolish (French-style pre-ferment). This bread compliments smoked meats and hard cheeses exceptionally well.
Unbleached White Flour, Stoneground Wholemeal Flour, Dark Rye Flour, Water, Yeast and Salt
A big, naturally leavened, traditional rustic French sourdough bread, made with white flour and a fleck of wholemeal. Not too sour, and perfect for sandwiches.
Unbleached White Flour, Stoneground Wholemeal Flour, Water and Salt
A wonderfully versatile, flavoursome Italian country bread from the heel of Italy. It has a lovely deep crust and a distinctive bubbly surface. Made using a biga (an Italian pre-ferment) made from flour, water and yeast), which gives the loaf a fabulous flavour and excellent keeping qualities.
Unbleached White Flour, Water, Yeast and Salt
This is a lovely, soft bread, slightly sweet and redolent with fresh thyme. Freshly boiled potatoes add moistness and silkiness to the crumb.
Unbleached White Flour, Freshly Boiled Potatoes, Sugar, Whey Powder, Fresh Thyme, Water, Yeast and Salt
A sharply sour, dense, moist rye bread in the German style made without commercial yeast. This is a perfect bread is to pair with strong cheeses or salami. Wheat- and yeast-free.
Dark Rye Flour, Rye Sourdough, Rye Flakes, Water and Salt
A mixture of wheat and rye flours, made with a rye poolish (a French style pre-ferment), this loaf has a slight tang from the rye, and extra crunch from pumpkin, sesame, sunflower and flax seeds.
Stoneground Wholemeal Flour, Dark Rye Flour, Unbleached White Flour, Pumpkin Seeds, Sunflower Seeds, Sesame Seeds, Flax Seeds, Water, Yeast and Salt
Made with a mixture of wholemeal and white flours. The addition of pumpkin, sunflower, sesame, poppy and fennel seeds, plus millet, gives this nutritional bread a wonderful texture and flavour.
Unbleached White Flour, Stoneground Wholemeal Flour, Pumpkin Seeds, Sunflower Seeds, Sesame Seeds, Poppy Seeds, Flax Seeds, Fennel Seeds, Millet, Water, Yeast and Salt
Spelt is an ancient variety of wheat which some people who have trouble digesting wheat gluten find easier to eat. This is sourdough loaf, with a strong flavour, and no commercial yeast.
Stoneground Wholemeal Spelt Flour, Spelt Sourdough Starter, Water and Salt.
A flavoursome wholemeal loaf studded with sunflower seeds. Our breakfast bread of choice every Saturday at the bakery!
Unbleached White Flour, Wholemeal Flour, Sunflower Seeds, Water, Salt and Yeast.