Company bakerys' signature loaf is a handmade, traditionally processed sourdough. It has a wonderful flavour, satisfying texture and is easily digested making it a perfect all round bread. They use flour from Mungoswells and mill a portion of their own grain daily. Using a starter to naturally leaven the bread, the long ferment process takes three days in total, giving the bread plenty of time to develop flavour as well as increase digestibility and bioavailability of nutrients
This bread has a great shelf life and freezes perfectly.