I believe that our bread should be nourishing, full of flavour, good for our bodies and kind to the planet.

I use the highest quality organic, wholegrain and stoneground flours that I can find. With all of the goodness left in, this flour has a wonderful colour and a rich flavour and aroma. 

My loaves are all slow-leavened over a period of at least two days, unlocking nutrients and tummy-friendly microbes which make the bread more wholesome and easy to digest. 

See here to learn more about how my bread is made and how best to store and use it.


Can't get the loaf you want? The availability shown is for the coming 7 days. I update the Bakehouse shop every afternoon.