For the love of great bread

Our bakery grew from a love of great bread. Just flour, water and salt go into our dough. Each loaf is long-fermented, hand shaped and baked to give you a delicious and digestible authentic sourdough

Sourdough, or 'real bread' as we like to call it, is bread made without commercial yeast.  Instead we rely on our sourdough culture to leaven the bread.  This culture is a perfectly balanced ecosystem of wild yeasts and lactobacillius bacteria which work to together to 'digest' the starch in the flour which gives the bread its rise and characteristic flavour.

We carefully consider all of the ingredients we use.  We use a blend of flours from two local producers - one an organic mill in Shaftesbury which stone grinds local organic grains, the other a regenerative farm in Lockerely, just 8 miles from our bakery.  We choose to use a local sea salt from Dorset Sea Salt, as we believe in the community and sustainability within a local food economy, whist also supporting local businesses who hold similar values to us.