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.
Alice Cooke, editor of Bakery Business Magazine with Catherine Connor and Aidan Monks accepting the National Bakery of The Year Award. This week, we're beyond thrilled to have won two top bakery awards at the inaugural Bakery Business Magazine National Bakery awards....read more
The Art Of Pairing Bread And Wine Our foodie adventures took Aidan and I into the city of Manchester this month. Specifically to Hangingditch Wine Merchants for their ‘Last Supper”. What’s not to like about a bread and wine evening? Even better, we got to taste...read more