On a daily basis we produce six different breads, parmesan grissini , lavash, sourdough rye and seed crackers and a selection of viennoiserie. See our ‘Daily baking schedule’ below. We also produce ten different ‘breads of the day’ over the whole week. Please see our ‘Breads of the Day’ below. These include onion and bay sourdough, oatporridge sourdough, 100% rye sourdough, challah, and focaccia.
A classic wet doughed Italian ciabatta made with stoneground bread flour, salt, water and yeast. What distinguishes our ciabatta is its long, slow, cold fermentation and complete lack of any kneading process. This helps the dough develop, enhancing and protecting the flavour and preserving the nutrients. It keeps well for 48 hours and freezes brilliantly. We usually make ciabatta rolls for our sandwiches and you are of course welcome to buy some rolls for yourselves.
POTATO AND ROSEMARY
Made with 30% mashed potato, whey, studded with rosemary and sprinkled with poppy seeds. A bread from Ireland developed when wheat was expensive and potato was substituted in its place. One of our few breads that veers from the taste of the grain, but very popular. The potato and dairy produce give it a comfortingly sweet flavour and yielding texture. A bread to succour depressed spirits. Makes fantastic toast.
At least a two day fermentation to help develop the strength in this bran laden flour. It is 100% sourdough and based around some of the best bread that I have eaten (in France, of course). Similarly to the rye, it develops in flavour in the 24 hours after baking.
A classic Italian recipe of crisp bread sticks flavoured with smoked paprika and parmesan. My youngest daughter’s favourite snack; I promise that one is never enough. Sold in 80g bundles.
RYE AND SEED SOURDOUGH CRISPBREAD
You’ve had provita? This is the real thing. Salty and intensely savoury.
In the old French tradition these are made with a 24 hour ‘pre-ferment’. They are long, crispy, light crumbed baguettes and have little in common with the ‘French sticks’ of current supermarket fame
40% RYE SOURDOUGH
This is 40% rye and a long sourdough fermentation. Less acidic than many sourdoughs, I keep my mother culture fresh and sweet. We have excellent literature in the bakery about these matters. This bread is open textured and not heavy as we are lead to expect all types of rye to be. Lasts well – at least three days. I think it better and definitely more interesting after the first day..
Spelt is a wheat that went out of fashion with the advent of combine harvesters as it didn’t fit into that technology. We use it to make a mostly white sourdough every day.
A Lebanese crispbread flavoured with paprika and poppy seeds.
Not as pretentious as it sounds. A name to describe our croissants, danishes etc. but distinguish them from patisserie –real pastry work. Every day we make croissants, cheese croissants, pain au chocolat, pain au raisin, lemon curd danishes and apricot and hazelnut danishes. We only use butter, stoneground flour and fine Belgian chocolate. The doughs have a distinct sourdough element to them and about half the sugar of most recipes, giving them all a certain savoury edge.
ESTIMATED DAILY BAKING SCHEDULE
06:00am: Viennoiserie and sourdoughs
07:00 am: Bagels
07.30 am: Ciabattas
09.00 am: Baguettes
09.30 am: Bâtard
10.30 am: Potato and Rosemary loaves
Bread of the day: Baking times vary from day to day, so please phone for estimated times
THIS BAKING SCHEDULE IS A ROUGH GUIDE AS TO WHEN WE AIM TO HAVE SPECIFIC LOAVES OUT OF THE OVENS. IT IS NOT A GUARANTEE THAT YOU WILL GET SOME IF YOU ARE THERE AT THESE TIMES. OUR BREADS OFTEN SELL OUT WITHIN HALF AN HOUR AND SOMETIMES THEY DO NOT COME OUT AT EXACTLY THE TIME STIPULATED. PLEASE RESERVE BREADS IF YOUR NEEDS ARE SPECIFIC.
HOW TO RESERVE BREADS:
Unfortunately, we are unable to take telephonic reservations for bread. This is due to frequent non-collection and also due to the logistical difficulty of managing complicated telephone calls in our shop. But you are able to come into the shop and order and pay for bread for a specific time in the future - ranging from later on the same day or weeks in advance. Then we shall wrap-up your bread when it comes out of the oven and keep it for you until the shop closes, on the day you wanted it.
BREADS OF THE DAY
Monday: English milk bread, Sprouted 50% rye sourdough
Tuesday: Onion and bay sourdough
Wednesday: 100% organic rye sourdough, Walnut and raisin sourdough
Thursday: Rice, safforn and milk
Friday: Challah, Spelt sourdough
Saturday: Organic pain de campagne
Sunday: Oatmeal porridge sourdough