Our Breads
We have a set list of breads that we bake every day and a rotating list of daily breads (see ‘Bread List’).
Our breads are all slow and cold fermented and built over either a 24 or 36 hour period. This gives the doughs a pre-digested quality, making them more palatable than standard industrial breads. More importantly for us, though, is that this long process enables the lactic and other bacteria to work their wonders giving many varied and complex flavours to our breads. This could be buttery from lactic acid (think chardonnay) or lemony from acetic acid (think sauvignon blanc). I regularly detect bananas, strawberries, even farmyards from our breads.
It is this construction of flavours that makes the process continually mesmerising and the consumption addictive.
Our croissant range also has a strong element of sourdough culture, giving them an unusual savouriness in addition to the expected butter and flake.
