All our breads are slow-fermented overnight to two days for better flavour, texture, and crumb, and we use wild yeasts that are cultivated in our mother doughs. We have 3 different mother doughs, each with its own unique flour: a strong, creamy Canadian flour, a heritage stone-ground wholemeal, and finally, our favourite - a malted wheat flour gem that smells of beer, molasses and Marmite. 

 

We proudly make all our breads using Marriage's flour and Moul-bie flour. Marriage's are one of the country's oldest millers, and have been working from their base in Chelmsford for over 200 years, producing a quality flour that makes our bread even better. Moul-bie are a French mill that is supplied through Marriage's. All their flours are specifically designed to make certain breads, giving them the traditional flavours and qualities expected from artisanal French products.

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We sell our products in our shop on Ashley Down Road, and we also have wholesale clients across Bristol, including pubs, restaurants, cafes, and delis. Drop us a line if you'd like more information about this.