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| French-style baguettes |
Crusty, tender, delicate. Eat fresh. |
| Farmhouse / Pain de campagne |
Still white but contains more roughage than the baguettes and also some rye flour. |
| Chewy / Campaillou |
The best-selling of the speciality breads.
Dark, ‘meaty’ crumb, thick crusted, slightly soured. Not overly dense. |
| Organic white |
Simple and natural, one of the few speciality loaves we make from English flour. |
| Organic seeded |
Slightly tangy, tender, half brown loaf full of seeds (mainly linseed, sesame and sunflower). |
| Multicereal / Campagrain |
Crusty, tender and deliciously nutty and malty in flavour. |
| White sourdough |
Rye-based sour used to create a sourdough without too much acidity.
Ultra-long fermentation for unique crumb texture. |
| Ciabatta |
Made with lots of virgin olive oil.
Lovely tasting, soft and very aerated crumb. |
| Foccacia |
Various toppings on soft flattened round loaves.
At best with salad when warmed or toasted. |
| Rye sour |
Quite sour, dark 100% rye loaf.
Suitable for those with allergies to wheat gluten. Good keeper. |
| Light rye |
Made with both rye and wheat flours including some wholemeal. |
| Walnut / Pumpkin and rye |
As above, but with the addition of walnuts or pumpkin seeds. |
| Spelt |
Made with wheat's natural ancestor and used for bread making in Roman times.
Very low in gluten. |
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