Classic plain sourdough, with a crisp golden crust and a soft, chewy crumb. Just the good, simple stuff, with a gentle tang and plenty of flavour from the long fermentation.
Made with just flour, water, sourdough culture and salt. Small batch, baked weekly. 16-hour pre-ferment, and 24–48-hour cold proof for natural flavour development.
Best eaten warm and lightly toasted. Oh and topped with anything. Think avocado & prawns, egg mayo, pulled meat, even an all time favourite ham & cheese.
Storage Information
We usually leave our loaves unsliced so you can slice them just before enjoying. It helps keep them fresh for longer.
Planning to freeze a loaf? It keeps for up to 3 months. Slice before freezing so you can take out just what you need.
