Our bread
Bakers have been baking here for over 100 years and we’re delighted to be the next part of the story. We’re hugely proud to be part of this historic bakery in the village that we call home. We’re eager to maintain the age old tradition of bread being baked over night, fresh out of the oven each morning for our customers to enjoy… Just as the people of this village have enjoyed for over 100 years.
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With only 3 ingredients the margin of error is small but for an experienced baker the potential for the exceptional is huge and we believe we’ve got it just right. We offer an extensive range of sourdough breads including some of our most popular loaves. Try our sun-dried tomato sourdough or our cheddar and Guinness to see what all the fuss is about.
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Spelt is an ancient grain, similar, but not the same, as wheat. Our spelt breads have a nuttier, light taste.
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In Scandinavian countries, rye bread proudly takes centre stage on the breakfast table. Denser in texture and darker in colour but loaded with fibre and flavour.
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The yeast in these loaves gives the bread it’s rise but we give it extra time to develop a much richer and more delicious taste.
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Famous for the baguette but there is so much more. The French sourdough options are particular favourites. Pain au Lavain and French Country are amongst our most popular loaves.
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Not as rigid or as strict in their ingredients and often with lots of inclusions. Our best examples of Italian bread are our soft, springy focaccia, our chewy ciabatta and our famous pizza bases.
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We take just as much care when making our sweeter treats as we do our bread. If you’ve not tried our cinnamon buns, you’re missing a treat!
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Our cake counter is always well stocked. From browines and flap jack to macaroons and lemon drizzle. You’ll certainly find the perfect afternoon treat or post walk reward.
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