About Us

---

Sourdough bread is made by the fermentation of flour using naturally occurring bacteria and yeast. These quite naturally occur in the environment around us and in flour. We use those natural organisms in the leavening process, rather than using cultivated baker's yeast. The lactic acid produced by the lactobacilli gives it a slight sour taste and improves the keeping qualities of the breads. 

Bread has been made this way since we began to cultivate rye and wheat, and milled them into flour over 6000 years ago. Baker's yeast has only been used in more recent times. Partly as a consequence, other ingredients are added. This can give the commercial baker a more standardised bread that can be commercially made on an industrial scale. 

However, we lose the artisan baker who would know their flour and create masterpieces of flavoursome breads in smaller batches. Many of us are returning back to these 'original' breads after being disappointed with the bland breads in the shops. 

A 'starter' or 'mother' is kept, which continuously supplies the mixture of organisms. Each morning some is removed and it is fed with filtered water and more flour. As it matures during the day bubbles are formed making it appear frothy or bubbly with an amazing smell.

Once tasted, sourdough breads are never forgotten. Small batches of organic, sourdough artisan breads made with the best of ingredients, have become the best way to truly experience flavoursome breads.

Because of the methods we use and the finest ingredients (organic flour and water with a bit of sea salt) many people who are intolerant of 'industrial' breads find that we can bring back the joy of these exceptional breads into their diet again.

Quality over quantity. Dr Bob (he's a retired GP) knows the importance of a balanced diet. Too much processed carbohydrates is definitely not healthy. Quality is key. If there is reason to not like one of our breads, we give a commitment to your satisfaction with a money back guarantee.