At the very heart of what we do is our bread. We only ever use natural, wholesome ingredients. Our flour is sourced from Canterbury region, we use Milmore Downs organic wholewheat and rye flours and Farmers Mill flours that are spray free. We never use flour improvers, processing aids or enzymes – ingredients that are often used to save time or increase shelf life. Instead, we ferment our breads in cool temperature overnight to improve digestibility, keeping quality and flavour. Bread is leavened by sourdough culture producing real, honest bread that looks, smells and tastes amazing.
We use traditional techniques, hand-moulding our loaves and proving them in linen-lined proving baskets. Our sourdough loaves begin when we combine the water, flours and sourdough starter early in the morning. We continue to turn/fold the doughs throughout the day to give them strength to rise in the oven. Then shape the loaves in the afternoon and retard them in the fridge overnight to let them develop flavour and make gluten more digestable. The loaves are ready for us to bake in our stone hearth oven in the morning.
This process results in deliciously crunchy crust and tender moist crumb typical for slow fermented sourdough bread.
Our bread is available baked fresh Wednesday to Sunday after 7:30am
This bread is a marriage of rye & wheat flours, taking lightness from wheat and depth of flavour and smell from rye. My countrymen come to our bakery to get this loaf as it reminds them of home. It is also becoming popular with our regular customers.
200g, 400g & 800g loaves
5 Grain Sourdough
Linseeds (flaxseeds), sesame seeds, sunflower seeds, steel cut oats, kibbled rye lend this bread substantial health benefits. We use a mixture of white and wholewheat flours and soak the seeds and grains overnight to help to release the nutrients and aid their digestion. This bread is very moist and nutty with a comparably thinner crust.
200g, 400g & 800g loaves and 400g baguette
Walnut and Apricot Baguette
Large walnuts and tart&sweet apricots encased in bohemian sourdough work very well with cheese.
Sprouted Rye Sourdough
These sourdough loaves are baked in bread tins to keep their shape as they are heavy with seeds (linseeds, sunflower), oats, and rye berries that have been left to sprout to make them more digestible and their goodness available for use by our bodies.
Organic wholegrain flour from Millmore Downs farm is mixed with rye sourdough starter that has been fermented a long time to bring out sour notes from the rye berries. This starter helps the rye flour hold the fragile proteins hold together without the use of wheat. 1 Loaf of old rye bread is soaked and added into every new batch following an old German tradition. Cracked rye and sunflower seeds are added for a bit of crunch
Our newest addition to our bread range is this lovely loaf studded with almonds and seeds held together by gel forming psyllium husk and chia seeds.
Biga starter, olive oil, and time give this bread its typical taste and texture. Great for sandwiches or dipping.
200g bun and 550g loaf
Another Italian classic topped with rock salt, rosemary and olive oil. Great on its own, filled as a sandwich or used for dipping or toasting.
700g loaf, 150g bun
A Good Bread Knife
Store your bread wrapped in a clean tea towel or a cotton bag cut side down. Never refrigerate it or wrap in a plastic bag other than for freezing. We have found our sourdough good for sandwiches at days 1-3 and for toast beyond this.
Our bread freezes well and is best to slice it and freeze it wrapped in 2 plastic bags. You can then remove slices as you need them and defrost them at room temperature. Whole loaves can be frozen too and if you like crisped up in 180 degree oven after defrosting for about 10 minutes.
It is well worth investing in a proper big, sharp serrated bread knife with a thin but strong cutting blade. This will ensure that you can cut thin, even slices of bread, particularly when slicing bread with a thick crust like sourdough.
If you find our sourdough difficult to slice - try cutting it in half and then stand each half cut side down to slice.