Local, fresh, fermented.

All our bread is made using local, organic flours. Slowly fermented with sourdough starter.

Ingredients we use

Our Organic & Biodynamic flours are stone-ground on site in small batches. Our slow fermentation process improves nutrients' bioavailability, making them easier for the body to absorb. All our bread is baked in our wood-fire oven using local oak, pine and birch log.

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Our baking methods

We freshly stone-ground mill the grains in small batches, here at Tablehurst Farm. Our dough goes through a slow fermentation process which improves nutrients' bioavailability, making them easier for the body to absorb. All our bread is baked in our wood-fire oven using local oak, pine and birch logs.

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Latests from the bakery