The Story of the Sourdough...

Katie and I have been constantly learning, practising and, hopefully, improving our bread making over the years. Whilst we were initially self taught from books and videos, we then invested in some professional training, first with Jane Mason and more recently with Richard Bertinet. As qualified Bread Angels, we also continue to learn from others in the 'Bakery Host'!

We love sourdough bread, simply made with flour, salt and water. We cultivate natural wild yeasts to create an organic sourdough starter which encourages a slow gentle ferment that develops the classic complex flavours that makes the loaf wonderful fresh and fantastic when toasted.

Whilst we've been selling our Sixteen Hour Sourdough for a couple of years now, we knew it could be lighter and taller with a better shape and crust. We experimented with recipes and techniques from many experienced bakers and have now created a loaf that we are jolly proud of!

It takes 24 hours to make from beginning to end, but we think it's worth it, we call this new recipe our Classic Sourdough.

We really enjoy baking for you, and whilst we have some favourites that are ordered each week, we do like to offer some specials now and then to keep things interesting...

Therefore, Friday 10th March will find us baking extra:

• Classic Sourdough
• Carrot Cake
• Classic Brioche

All other products can be found by collection or by searching for your favourite.

Don't forget that all our loaves are made with organic flour and ethically sourced ingredients...

If you are starting to get the sniffles from seasonal allergies and hay fever, you may want to try some of our local London Honey? We also have new season Seville Orange Marmalade and Fresh Eggs available again.