29/08/2026
The Measure of a Good Loaf 🍞
A good meal starts with good bread. Or at least, it does in our books - so it’s something we take rather seriously in our Bakery.
Simple enough on paper – purely a combination of flour, water and salt – it is rather less so in practice. A good loaf requires good flour, good sea salt, a lively starter and, of course, patience.
Our Seeded Sourdough is one of our favourites – and the judges at this year’s Great Taste Awards seem to agree, awarding it a gold star to call its own 🥇
Wholewheat, dark rye and roasted barley flours are folded through with sunflower, pumpkin and linseeds, then slow-fermented for over forty-eight hours and proved for another twenty-four. Before baking, each loaf is rolled in yet more seeds which toast in the oven to form a golden, nutty crust around the chewy crumb within.
Nothing more is required than a good slathering of salt-flecked butter, though it stands up to most things.
🔗 Discover our award-winning Seeded Sourdough via the link in bio.
