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Our slow-fermented white sourdough is soft, light and airy, gently enriched with honey and olive oil for a subtle sweetness and delicate tang. With its crisp golden crust and tender crumb, this loaf is a true family favourite — loved by kids and adults alike. A wholesome, flavourful alternative to supermarket sandwich bread, perfect for toast, sandwiches or simply with butter.

Our slow-fermented white sourdough, enriched with honey and olive oil and blended with a toasted seed mix, offers a light, airy crumb, a crisp golden crust, and a subtle sweet tang with nutty depth.

Long-fermented Tartin sourdough, made with added wholemeal flour, honey, and olive oil, with a nutty crumb and a crispy, golden-brown crust.

Long-fermented Tartin sourdough with added wholemeal flour, honey, olive oil, and a toasted seed mix, offering a nutty, aromatic crumb and a crispy, golden-brown crust.

Slow-fermented 70% wholemeal sourdough, crafted for a balanced flavour and texture, offering a gently tangy profile, nutty aroma, and a beautifully crisp crust.

Slow-fermented 70% wholemeal sourdough with a toasted mixed seed mix, offering a gently tangy flavour, deep nutty notes, a soft, textured crumb, and a beautifully crisp crust.

Slow-fermented sourdough with a toasted mixed seed and cereal flakes, offering a gently tangy flavour, deep nutty notes, a soft, textured crumb, and a beautifully crisp crust.

A traditional 100% rye sourdough, made with a dark rye starter for deep, full flavour. Dense and moist with rich earthy notes, finished with a naturally cracked, rustic crust.

A naturally leavened dark malt sourdough made from a blend of rye, wholewheat and white flours. Lightly spiced with coriander, gently sweetened with honey and enriched with olive oil for a soft, flavourful crumb. Rich, aromatic and perfectly balanced.

Sweet from juicy raisins and a touch of honey, gently spiced with cinnamon, this soft white sourloaf is naturally leavened and enriched with butter for tender crumb. Comforting and aromatic, it’s like a big, wholesome hot cross bun — perfect toasted, at breakfast, or simply with butter.

A dark and dense Borodinsky-style rye sourdough made with molasses and honey, topped with fragrant coriander seeds. Deep, malty, gently sweet and aromatic.