Our Breads

Our Bread Range

Our Cottager breads are naturally fermented, (sometimes referred to as sourdough). They are made using our own homemade Leaven of Flour and water instead of commercially made yeast. Our Bakehouse breads are made using a small amount of commercial yeast. Most of our breads are free of added fat.

Slow Dough

The most important ingredient in bread making is time. Before baking our bread doughs are Ripened slowly, for 6 - 30 hours, developing flavour and ensuring better digestibility.

Traditional

We make Bread using old Traditional methods using only the raw ingredients necessary. We never use pre-mixes. We don’t use Flour Improvers or Treatment Agents, Ripening Agents, Ascorbic acid, added Enzymes or e-numbered chemicals in our breads.