Artisan baguette

Award winning baguette made with traditional French flour, a sourdough poolish (a batter like dough) and a small amount of yeast. Very crusty, the best bit being the particularly crunchy pointy ends. We bake the rolls shown here late in the morning to use them for simple but the most delicious sandwiches!  

Chewy Brown

Traditionally called a campaillou, this is one of our most popular loaves and now very much part of Brighton's food culture. Much imitated but never equalled, this bread is made from a secret combination of rye and malted wheat sourdough. It is one of the very best breads to toast, and really popular with children!

Chewy White

An open textured crusty white bread excellent for toasting. The dough is fermented in tubs and knocked back and folded over the course of the day until it is cut into chunks and and loaded into the oven. Full flavour, mildly sour loaf with great keeping qualities.

Spelt sourdough

What a bread! It has a deeply caramelised, aromatic crust and the most wonderful thing about this loaf is the wholemeal spelt flour with which we make it - a rough ground flour, rich in minerals. Starting with a wet dough gives the bread perfect moisture and a really satisfying texture. Go to our blog for more on spelt including the recipe.

Farmhouse Cob

A traditional French white loaf. This is the kind of crusty bread enjoyed every day in French homes for a hundred years. The bread has a lovely light crumb and thick crust - the very taste of childhood. You may also like the Chewy White  

Campagrain (multicereal)

This is one of our most flavoursome loaves packed with amazing ingredients. To get the full benefit of all the goodness that goes into the multi-cereal, we let the dough rest overnight which allows more moisture into the crumb. A mix of wheat, barley, toasted flaxes, sunflower seeds and more! A full nutty flavour.

Light ryes

A mix of rye, wheat and wholemeal flours. Excellent with savoury or sweet things. A choice of walnut and rye, pumpkin seed. or plain loaves.

Stonebaked oval seeded

This Kemp Town classic is made with traditional French wheat flour and a little rye sourdough starter. Proved a little longer to give a slightly firmer crumb. Contains linseeds, poppy seeds and sunflower seeds, so high in omega 3, minerals and vitamins.

Rustic sungrain

Made with lots of sunflower seeds, this bread has a delicious softness and sweetness of flavour. Being packed full of seeds it keeps very well, because of the natural oils contained within them. Try it with salad filled sandwiches, toasted with camembert or tomato soup.  

Rye sour

A very long ferment allows the sourdough's flavour to mature to its full tanginess! Mouth watering thinly sliced with savoury toppings.

Baguettes

Making our baguettes with fine french flour gives them the authentic sweet taste and fine crust.

Ciabatta

Such a lovely bread to tear and share. A generous amount of olive oil adds to the delicate flavour of this fine Italian flour.  

Focaccia

A light, irregularly crumbed, soft crusted, Italian bread made and topped with extra virgin olive oil plus various other Mediterranean ingredients. For ingredients and allergen information please click on the highlighted individual product in the list below.  

Fjord

A rich, dense, dark, Scandinavian style bread packed full of seeds and with added herbs. High in fibre and protein and low in carbohydrates. Introduced to our range in late 2013 this unusual and flavoursome bread is quickly gaining in popularity. For ingredients and allergen information please click on the highlighted individual product in the list below.