Breads
Six things, most weeks. We would rather bake six well than twenty adequately, and the list only changes when the flour does.
Every day
Country sourdough · 800g
Stoneground white with 15% wholemeal. Mixed at four in the afternoon, shaped at eleven, baked at five.
Baguette
Two bakes, morning and midday. The midday one is for people who finish work late and still want bread that is warm.
Soft white tin
For the people who came in asking for a loaf that makes a normal sandwich. They were right to ask.
Seeded rye, cut the next morning.
Some days
Seeded rye
60% rye. Dense, sour, and better on the second day than the first.
Focaccia, potato and rosemary
One tray. When it is gone we do not make another.
Walnut and raisin
Half the bake goes to the market stall before the shop opens.
Flour comes from two mills, both within the county. The white is a stoneground strong white; the rye is milled to order every six weeks, which is why the rye tastes slightly different in February than it does in August.