Welcome to the Bakery!
Each loaf is individually hand crafted and baked on the sole of the oven – no tins! This not only improves the appearance and texture of the bread, but also ensures it is full of flavour.
Our breads are made using traditional baking methods and authentic European recipes. We use only the highest grade of flour from Rank Hovis and Abel & Schafer and go through over 9 tonnes of flour a week!
Only the finest ingredients are used! We use the traditional bulk fermentation and sourdough method in our bread recipes. No animal fats are used so all our breads are suitable for vegetarians except those breads where meat products are specifically included in the recipe and so described.
Take a look below!
Italian ToscanaAn open textured, crusty Italian loaf left to ferment for 3 hours before baking, with a unique shape.
Four PieceA slightly sweet loaf brushed with egg and sprinkled with poppy seeds, baked in an unusual four piece shape.
German WurzlebrotMade from a German recipe and shaped like the root of a tree, it has a thin crispy crust and a soft open texture centre.
Platt Semi SweetPlaited bread. A traditional Eastern European loaf, slightly sweetened, brushed with egg and sprinkled with poppy seeds.
Chorlton SourdoughUsing a 24 hour fermented sour dough, this bread is a heavier open textured loaf with good long life.
French CampagrainThis rich and balanced mix of 5 flours with a blend of 4 seeds is the perfect answer for combining a bread strong in taste, with genuine French quality.
ContadinaOur Award-Winning Speciality Bread of the Year! Brilliant mix of tomatoes, olives, Italian Cheese and mixed herbs.
Margerita OliveAn open textured Italian bread from the province of Lombardy, made with sundried tomatoes, herbs, olives and virgin olive oil.
German KaiserbrotA German recipe of malted rye sour and a wheatflour which gives this loaf a soft crust and light open crumb.
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