Please note I will be away until the 13th of November, when deliveries will resume

My wish is to provide delicious and nutritious bread locally. Having learnt to bake sourdough breads a few years ago, I’ve come to appreciate the value of slow fermented baking, additive free and gorgeous. Not only is the bread deeply satisfying, it is easier to digest than loaves with industrial yeast.

I’m trying to ride the wave of hyperlocal business, avoiding the need to subcontract the ancient art of baking to supermarket chains. Additionally, any excess profit (or unsold bake) will go to refugee charities. Bread, above all other foods, speaks to life, community and sharing. I hope you enjoy these loaves as much as I enjoy making them for you.

Thank you,
Mike