How a loaf comes to life
From grain to golden crust — every step matters.
Sourcing the grain
We work with three heritage farms within forty miles of our bakery. Each season we test new varieties of spelt, emmer and English wheat to find grains with character — nutty undertones, natural sweetness, and the kind of gluten structure that makes open crumb possible. Every sack arrives with a provenance card so we can trace it back to the field.
Milling in small batches
Our Austrian stone mill grinds flour fresh each morning. Stone milling preserves the germ and bran, keeping all the flavour and nutrition that roller mills strip away. We sift to different extraction rates depending on the bread: a rustic rye keeps more bran, while our brioche flour is sifted finer for a tender crumb.
The long ferment
Our sourdough starter — affectionately called Mabel — has been alive for over six years. We mix dough in the late afternoon and let it rest through the night, sometimes up to seventy-two hours for our signature dark rye. This slow process develops complex lactic and acetic acids that give the bread its depth of flavour and natural keeping quality.
Shaping by hand
No machine can replicate the feel of well-fermented dough under practised hands. Our bakers shape each piece individually, adjusting tension and technique for boules, batards, and braided loaves. Pastries are laminated in a cool room with English butter, folded and turned over two days to create hundreds of flaky layers.
Baking on stone
Our deck oven has a thick stone sole that radiates even heat and produces the blistered, caramelised crust we are known for. Steam injection in the first minutes of baking gives loaves their glossy finish. We bake in small loads throughout the morning so everything reaches you at peak freshness.
From our ovens this week
A glimpse of what we have been shaping, proofing and glazing.
Things people ask us
Before you place an order, these answers might help.
Yes. We deliver throughout most of England on Wednesdays and Saturdays. Orders placed by 6 pm the day before are included in the next morning run. Delivery within a fifteen-mile radius of our bakery is complimentary; beyond that a small flat fee applies depending on distance. We pack everything in insulated boxes to keep pastries pristine and bread at the right humidity.
Absolutely. We design cakes for birthdays, weddings, anniversaries and any occasion worth celebrating. We ask for at least ten days of lead time for tiered cakes and five days for single-tier designs. Fill in the contact form below with your vision — flavour preferences, dietary needs, colour palette — and we will reply with a sketch and quote within forty-eight hours.
We bake with wheat, dairy, eggs and nuts in our kitchen, so we cannot guarantee a completely allergen-free environment. However, we offer several naturally gluten-free options made with rice and buckwheat flours, and our vegan chocolate cake uses no animal products at all. Every item ships with a full ingredient list. Please mention any allergies in your order notes so we can advise you properly.
Keep your loaf cut-side down on a wooden board or inside a linen bread bag at room temperature. It stays fresh for three to four days thanks to the natural acidity of the long ferment. After that, slice and freeze — sourdough freezes beautifully. Toast slices straight from frozen for the best revival. Please avoid the fridge; cold air accelerates staling faster than the countertop.
We run a monthly Saturday workshop in our bakery for up to eight people. Topics rotate between sourdough fundamentals, laminated pastry technique, and seasonal bakes like hot cross buns or stollen. Each session lasts about four hours and you take home everything you make, plus a jar of our starter culture. Check the contact form to ask about the next available date.
Reserve your next batch
Whether you need a weekly bread subscription, a show-stopping wedding cake, or simply want to ask about our flour, drop us a line. We reply within one working day.
2 Schultz-Okuneva Meadow, Little Bartondon, England, MQ9 9UR, United Kingdom