About Us

KEEPING TRADITIONAL BREAD

Our bread contains no additives of any kind – so how well will it keep without preservatives or moistening agents?

Luckily, slow fermentations encourage the development of lactobacilli which create lactic acid, responsible for the slightly sour taste of sourdough bread.  Lactic acid is a very effective mould inhibitor and we expect our breads to last up to a week without becoming mouldy.

Bread should not be kept in a refrigerator which has a drying effect.  It is best kept in a bread bin.   Staling is the process by which starch in the bread gradually hardens and it can be reversed by warming bread in the oven or toasting.

We recommend that our sourdough, local and baton loaves are best eaten warm or toasted.

All of our breads freeze well.