An Artisan bakery, using flours solely from Shipton Mill organic flour mill. Specialising in slow breads that contain absolutely no additives and preservatives. Sourdoughs, cultivated from a seventeen year old culture (starter) contain only organic flour, water and a trace of salt, Rye breads (pain de mie) are slowly proved from an aged rye culture and take 48 hrs to develop their distinctive flavour. Our seasonal speciality breads are activated from an organic pear fermentation that requires a triple prove and folding process originating from Northern Italy. Passionate about bread, we can provide in depth and detailed information about our ingredients, hand crafted production methods, our ethical and extremely health conscious  beliefs, traceability, in true fact, we are great believers in bread in its true, traditional and natural way.