We share a real understanding and connection with our leaven, which we created 30 years ago from a handful of organic raisins. Over time it has developed its complexities, characteristics, unique aroma and its robust ability to leaven all of our daily breads.
We believe that the lactic fermentation within our leaven is the essence of health and well-being. Our sourdough breads are a product of this ancient method of preparing and preserving foods. Our ancestors left a legacy that we can learn from – keep it simple, celebrate nature and don’t be tempted by a gimmick.
From heritage sourdoughs to speciality breads, we have a wide range of products that we lovingly bake fresh every single day. As well as selling bread from two locations in Cumbria, we love to supply businesses large or small.
iving a varied life gifts you many experiences, adventures and opportunities. The Alumni Dinner was created by eight dedicated chefs, all with a shared and united vision to give back. Giving back to those that inspired, taught and guided their careers and foodie...read more
Aidan Monks, North West based multi-award-winning artisan baker and World Bread Awards Judge will deliver a chef’s masterclass at this year’s Northern Restaurant & Bar Show (NRB), at 11.30am, on 20th March. If you're interested in well-being, fermentation and the...read more