Red cheddar sourdough with generous pockets of savoury cheddar throughout. The cheese gets all melty and golden when toasted, while the loaf stays soft and chewy underneath.
Made with flour, water, sourdough culture, salt and red cheddar. Small batch, baked weekly. 16-hour pre-ferment, and 24–48-hour cold proof for natural flavour development.
Best eaten warm and lightly toasted. We're serious. 🧀
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.
