Our story so far
A long time ago, in a galaxy far, far away, a guy that was stuck in a job he didn't like fell in love with a process of bread making that has been traced back some 7000 years to hearth fires in the Aden valley in what was then Mesopotamia; modern Syria, Jordan, Iran, where the foundations of civilisation as we know it were born.
From that time bread has been a staple part of the human diet, where variety and character has been developed over the millennia into the dazzling array we can find around the world today, and the bread cultures - both within countries and biology - we have become familiar with.
Unfortunately some of that skill and craft, the art in the artisan of baking, has been lost to mass commercialism and the time constraints of modern society.
We're here to try and address that imbalance.
From that time bread has been a staple part of the human diet, where variety and character has been developed over the millennia into the dazzling array we can find around the world today, and the bread cultures - both within countries and biology - we have become familiar with.
Unfortunately some of that skill and craft, the art in the artisan of baking, has been lost to mass commercialism and the time constraints of modern society.
We're here to try and address that imbalance.
SOURDOUGH
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PASTRIES
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VARIETY
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Everywhere we turn we see the effects of modernisation effecting the core of our lives. Everything is wanted, fast, faster, fast fooder.
We want to slow it down.
Our sourdough breads are prepared and baked over a period of roughly 36 hours. This allows the wild yeasts in our ferment to get to work along side natural lacto bascilli to create a ravishingly handsome, immutably tantalising, and imminently digestible loaves of bread using mainly three ingredients - flour, water, salt
No added yeast, no artificial improvers, no tasteless loaves created in 3 hours all by machine.
You can almost taste the craft, dedication and patience in every mouthful.
With our sourdoughs we also create mouth watering varieties, including loaves with soaked grains, poppy seeds, toasted seeds & turmeric, black garlic, as well as the odd guest loaf (think hemp, or paprika & cracked pepper).
Smashing.
We want to slow it down.
Our sourdough breads are prepared and baked over a period of roughly 36 hours. This allows the wild yeasts in our ferment to get to work along side natural lacto bascilli to create a ravishingly handsome, immutably tantalising, and imminently digestible loaves of bread using mainly three ingredients - flour, water, salt
No added yeast, no artificial improvers, no tasteless loaves created in 3 hours all by machine.
You can almost taste the craft, dedication and patience in every mouthful.
With our sourdoughs we also create mouth watering varieties, including loaves with soaked grains, poppy seeds, toasted seeds & turmeric, black garlic, as well as the odd guest loaf (think hemp, or paprika & cracked pepper).
Smashing.