Local, fresh, fermented

All our bread is made using local, organic flours. Slowly fermented with sourdough starter.

Ingredients we use

Our Organic and Biodynamic flours are stone-ground on site in small batches. Our slow fermentation process improves nutrients’ bioavailability, making them easier for the body to absorb. All our bread is baked in our wood-fire oven, using local oak, pine and birch log.

Our baking methods

We freshly stone-ground mill the grains in small batches, here at Tablehurst Farm. Our dough goes through a slow fermentation process which improves nutrients’ bioavailability, making them easier for the body to absorb. All our bread is baked in our wood-fire oven using is baked in our wood-fire oven, using local oak, pine and birch log.

To access the Catalogue or to contact the supplier, please contact them using the contact form link above and below with the supplier’s name in the subject line.

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