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.
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.
Latests from the bakery
