Today, 70% of the bread eaten in Britain is produced by three vast bakery empires. It’s created in factories and delivered by truck to supermarkets and bakeries around the country where the frozen loaves are ‘baked off’. team is enormously proud to be one of only 2% of bakeries which bake from scratch every single day on the premises. From flour to loaf - with a little help from yeast (except in our sourdoughs), and our bakers’ expertise.

We call ourselves a ‘slow bakery’. (We are big supporters of the Slow Food movement, which you can read more about if you click here.) For thousands of years, bread was left to rise slowly overnight. Then along came industrialisation and something called ‘the Chorley Wood Process’, which meant short-cuts could be taken - and loaves created and baked within the hour. This requires a lot of yeast and processing agents - and it is not only bad news for bread-lovers, but also (it’s now emerging) for our health.

At we use exclusively organic flour from the award-winning Shipton Mill. Our white, sourdough and rye loaves are now left to rise very, very slowly overnight before being baked. As a result, our bread keeps longer and has a much better flavour and texture. There’s also a suggestion that slow-dough breads are more easily tolerated by people who have wheat and gluten allergies, since the ingredients are better ‘broken down’ by natural enzymes, during the s-l-o-w fermentation.

Once you’ve tasted bread, there’s no going back to the fluffy, tasteless stuff.