Sourdough Loaf
Our sourdough loaf is the heart of the bakery — slow-fermented, hand-shaped, and baked to a deep, dark crust with a proper tangy bite. It’s made the old-school way with just flour, water, salt and time (lots of it), giving it a chewy crumb and bags of flavour. Brilliant for toast, sandwiches, or just tearing into with a bit of butter. You’ll taste the graft in every slice.
Our sourdough loaf is the heart of the bakery — slow-fermented, hand-shaped, and baked to a deep, dark crust with a proper tangy bite. It’s made the old-school way with just flour, water, salt and time (lots of it), giving it a chewy crumb and bags of flavour. Brilliant for toast, sandwiches, or just tearing into with a bit of butter. You’ll taste the graft in every slice.
Our sourdough loaf is the heart of the bakery — slow-fermented, hand-shaped, and baked to a deep, dark crust with a proper tangy bite. It’s made the old-school way with just flour, water, salt and time (lots of it), giving it a chewy crumb and bags of flavour. Brilliant for toast, sandwiches, or just tearing into with a bit of butter. You’ll taste the graft in every slice.