Naturally leavened (risen) bread made without added baker’s yeast, made by hand in the old fashioned way with 100% natural ingredients.
A style of sourdough which uses long ferment natural leaven combined with a small percentage of compressed baker’s yeast, to give different flavoured and textured bread. Typically a semi-sourdough may have a lighter texture.
The name sourdough refers to the process, not the taste. The flavour varies between each loaf, often described as nutty and wheaten with a slight tang,
Each loaf is handcrafted, taking 2-3 days to make and has much greater nutritional benefits. Our bread is easier to digest because through the long ferment the wheat and gluten is naturally digested, and enzymatic activity creating greater bio-availability of nutrients and lower G.I. (glycemic index) means a slow release of energy for the body.
Yes! Our gluten free loaves are produced every Wednesday for those with low tolerance to wheat or gluten. This is our only non-sourdough loaf, made with a mix of maize, rice and soy flours. Our gluten free loaf is softer than most and comes in both white and seedy variations. These loaves are made to order and the cut off period for gluten free orders is Tuesday evening.
Sourdough is not gluten free; however, due to the nature of our breads they are often suitable for people who have intolerance to wheat or gluten as traditional sourdough is more easily digested. We rely on natural fermentation to pre-digest the wheat/gluten through enzymatic activity.
Please note: Our bread is typically not suitable or recommended for people with severe allergies to wheat or gluten.
No – Our products are 100% additive free. They contain no added preservatives, gluten, bread improvers or artificial fats.