Our Process
The breads and pastries we make are produced using slow fermentation techniques. We only use flour, water and salt to make our sourdough bread and by proving the dough for 16 to 28 hours, it has time to ferment which aids digestion and develops richer flavour, aroma and crust. Our pastries are made using a similar slow process, which can take up to 3 days.
We aim to use the highest quality ingredients in all our baked goods. We work with some of the country’s best suppliers from regeneratively grown Wildfarmed Flour to high-quality sustainable butter churned by Estate Dairy. Combine this with long fermentation techniques and a skilled baker’s hand, we hope our customers can taste the passion that goes into everything we make!
WILDFARMED
FLOUR
“We take fantastic ingredients and, with our knowledge and time, turn them into something delicious.”
Robbie - Founder
WHO ELSE WE USE
WHO ELSE WE USE
Northumbrian Pedigree
Neal's Yard
Estate Dairy
Valhrona Chocolate
Block & Bottle
Northumbrian Eggs
