We produce exceptional natural sourdough and rye breads, using a wild fermentation process to champion yeast-free, traditional baking methods.

 

We use only the best quality flour and prove our dough simply by mixing flour and water - a completely natural sourdough.

All our breads begin as a bulk fermentation, during which we fold the dough to work the gluten within the flour. We then shape the loaves into proving baskets, with little to no kneading - instead, we let the dough rise naturally, first at room temperature, then using a unique cold-rise process to draw out the fantastic flavour.
 

We bake our loaves in our beautiful stone deck ovens.