|
|
Bread
We are prone to a bit of creative itch, so don’t be surprised when you find different products from day to day. We are just trying to keep the spice in your life and ours. Hand on our heart though, we promise to keep making your all time favourites.
Our tasty yeast-free loaf is made with do-good-for-yourself ingredients like organic apple juice, Bramley Apples and rye flour. Best, fresh from the oven. If you have next day leftovers toast it and fill with a juicy baked Portobello mushroom full of butter, garlic and parsley. Meatier than a steak sandwich. We mix a delicious Danish blue, all the way through, a natural chemical-free dough. Then we pop it into our traditional brick oven for a crunchy crust. This tasty handmade blue-loaf is a dinner party waiting to happen. We overdosed on blue poppy seeds and added two other favourite and healthy ingredients; organic golden linseeds and sunflower seeds. Not bread for the birds.
Surprisingly sweet for a savoury bread. Keep it simple garlic lovers, warm it up or pile on some stinky cheese, BBQ it or
dip it in olive oil. This is not just bread, it a main course. Not just for Friday nights, this bread is sweet and makes the best toast this side of Jerusalem.
The real battered Italian slipper. Using strong white flour and drenched in olive oil, we take the time to bake a traditional open texture Italian Ciabatta. No shape but great flavour.
A true sourdough that will give you good service over a week. Toast it, serve with soup, cheese, pate or anything that goes between two slices.
This bread is dark, has a wonderful aroma, keeps forever and matures a little every day. This is the Maggie Smith of bread - an absolute classic.
A tribute to the best of Britain. Dark, with a nutty flavour - we added sunflower seeds for a sweet note. Healthy? Very healthy!!!
A light brown loaf with a aerated crumb. This bread delivers a scented punch of aromatic martini Greek green olives and is the perfect accompaniment with cheese and a glass of pinot noir. A complex textured bread. Full of whole Turkish hazelnuts and plump sundried-sultanas. The perfect post dinner party loaf with Stinking Bishop, pear and quince jam.
Chock full of organic oats for lowering cholesterol - a Low Glycaemic Index (GI) dieters dream. If you want some decadence try cream cheese and drizzled honey.
Organic, high-fiber stone-ground whole wheat flour – does it get healthier? Everything is there: all the vitamins, wheat germ and bran for roughage. Plain…but not boring.
Sweet and enriched with milk and butter. It makes a world class French toast. Drizzle with honey and serve with sour fresh fruit compote.
The mix of three different flours makes this baguette so tasty. French white flour, rye flour and stoneground wholemeal flour are combined to create a semi-sourdough – which means you get a longer life from your baguette. It may be a little roll but it’s packed full of punch. Three different flours; French white, French dark rye and English stone-ground wholemeal. A healthy snack for skinny minnys.
French white flour mixed with a sourdough starter gives you a longer life. Perfect for rolling around the kids lunchbox, or use it to mop up some Gail’s soup.
Takes 48 hours to make and rewards you with a loaf that lives for days - if it ever gets the chance. Spicy and aromatic, ideal for bruschetta or croutons.
Italian in origin. Drenched in extra virgin olive oil and baked on our stone oven. Warm it up and serve with some olive oil. This one is a party waiting to happen.
We read an interesting article about a Russian theatre director who decided that what he wanted to do in life was to bake bread. And this is roughly his bread. Delicious, deep, dark and brooding.
Bread that seduces the eyes, titillates the nose and wakes up the palate. It’s spicy, complex and intriguing. The dough is a white French sourdough, dipped in eastern promise.
Amy’s Bakery in New York does a fabulous version of this loaf. We came up with our own spicy and sweet and mysterious version. Works incredibly well with cheese and cured hams.
More crumb less crust, we use artisan baguette dough, baked as a pointy bloomer, and top with poppy seeds. Tastes wonderful, toasts great. A bread for all seasons.
Brings to mind French country baking at its best. Thick with walnuts that give the bread a sweet, nutty flavour. This is an everyday bread with lots of attitude. It talks cheese. This rather healthy loaf is perfect for those who have intolerance to wheat. It?s 100% wheat free and is packed full of fibre and other minerals your body needs. The taste is very rich and nutty as we?ve added in sunflower seeds which really bring out the flavour. We use 70% Moulin de Moaux dark rye flour and 30% Moulin de Verneouil strong white flour to make up this dark dense dough great for bread lover?s healthy alternative. It?s high in vitamins and minerals and quite filling, so it will no doubt keep you tummy full for hours. Try slicing up the loaf and eating it with cold nuts and mustard. The chunky pieces of walnuts really brings out the true nutty favour in this bread. Its superb to eat on its own with a layer of butter, lashings of goats cheese or just toasted with drizzles of honey. Yummy! Spelt is full of fibre and contains all sorts of other minerals which is great for people looking for low gluten solutions. You get a pleasant rich nutty taste and we?ve wrapped it up in 3 different seeds poppy, sesame and sunflower. Enjoy
|
