Striving for the perfect balance of taste, aroma and texture, we make our bread in its own time, using sourdough techniques, to obtain the fullest flavour from the finest ingredients. This slow fermentation ensures that all the nutrients are extracted from the flour and makes it easier to digest. We like to use a lot of wholegrain and flours other than wheat (Rye, Spelt, Oat) for both flavour and nutrition. Even our ‘white’ sourdough is more than 20% wholegrain/bran.
From personal passion and market stalls to a café kitchen and now dedicated bakery premises, we continue to cherish why we do this; baking delicious, nutritious bread, slowly and responsibly, for the local community. For our pleasure and, we hope, yours.
Everything we do, we do with an eye on ethics and sustainability. We use organic ingredients (we’re saving for full organic certification), minimise waste and recycling and even use natural, fair trade cleaning products.
Slowly, like our bread, we are growing. We’ve been building wholesale customers, focussed on local, independent cafes and restaurants. Our loaves are available to buy from a selection of places in East London.