A range of breads to excite the palate and enhance any meal.
A dark, loaf with a soft, moist crumb, this must be tasted to be believed - just look at the ingredients!
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.
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.
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.
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?
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.
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.
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.
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.
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.
This is a lovely, soft bread, slightly sweet and redolent with fresh thyme. Freshly boiled potatoes add moistness and silkiness to the crumb.
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.
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.
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.
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.
A flavoursome wholemeal loaf studded with sunflower seeds. Our breakfast bread of choice every Saturday at the bakery!