Long before sourdough became fashionable, it was an essential aspect of the way I lead my life as a baker. The disciplines of blending varied flours in a quest for the perfect combination is my perpetual motivation as an artisan; just as a barista blends beans in their quest for the perfect coffee.
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.
Creating a good sourdough starts with the starter. This will form base of the taste, texture and flavour of your first bread. Never compromise your ingredients. Bread is such a simple food, excellence needs to reveal itself on the first impression and through the...read more
Why a baker not a chef? Becoming an artisan baker has been one hell of an adventure, most of which I am sure I will share with you on the blog. My life learns as an artisan have been very varied but the consistent theme is that it's all about being true to yourself....read more
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