Making bread the slow way

A bit like the fable of the tortoise and the hare, faster is not always better and this is definitely the case when it comes to making our loaves.

All our bread doughs are mixed using a slow speed mixer, which doesn’t damage the proteins in the flour and creates a greater gluten structure in the dough, thus producing a better crumb profile.

Along with this, our doughs are bulk fermented for anything from 30 minutes to four hours, depending on the particular bread being made.

You’ll also be pleased to hear that we care about the ingredients we use too and don’t add any improvers or chemicals before our loaves are moulded up and ready for their final proof.

They then reach our oven between one or two hours after the whole process started.

In the case of our signature French country style loaves, this takes a further hour of development.

We do all this because we care about what we produce here and the craft of baking.

Our philosophy is to make bread using traditional time-tested methods that are as natural as possible, with the aid of some modern technology, to create a product that’s good for you and your family.