They come out of the oven – crusty on the outside and chew on the inside. These European-inspired loaves feature a sourdough starter. They’re also known for what’s not in them – no added commercial yeast, oil, sugar or honey.
The starting point is our own freshly grown organic whole grain flour made from Red Fife, Spelt and Rye, and other grains. These vegan breads are baked in our brick oven at our Wolseley bakery.
- Multigrain sourdough
- Spelt sourdough
- Seedy Spelt sourdough (weekends)
Ciabatta buns, baguettes and sometimes pizza are also baked in this oven.