This is a special, demanding bread made without yeast. Its starter is a lactobacillus culture. It produces a distinctive tangy taste, mainly because of the lactic acid produced by the lactobacilli. The initial starter needs to be refreshened every day by adding new flour and water. If well looked after the "jmadre" can remain active indefinetely. Our "madre" came from Italy jealously preserved by one of our bakers. Sourdough is praised for its digestibility.
Pane Pugliese. This is a big, crusty, country bread. Originally made with coarse flours and cooked in hot wood-burning ovens, Pane Pugliese has a strong and porous texture, a perfect compliment for a lunch or dinner with cheese, dried meats or foods with sauces The thick crust results in a flavourful and filling bread.
Rye bread is bread made with flour from rye grain of variable levels. Our Light Rye is a combination of Rye grain and wheat, hence it is not as dark or dense as the pumpernickel darker ryes. Rye bread is higher in fibre than many common types of bread and is darker in colour and stronger in flavour. Great with smoked salmon. Try the amazing Rye, Walnut & Raisin bread – a real culinary experience
Rye Walnut and raisin
Ciabatta (literally, carpet slipper because of its shape) is an Italian white bread made with wheat flour and yeast and is widely used as a sandwich bread.
Baguette & Demi Baguette
Possibly the most distinguishable bread in the world. Closely associated with France, the baguette is actually a descendant of the bread developed in Vienna in the mid-19th century when steam ovens were first brought into use, helping to make possible the crisp crust and the white crumb pitted with holes that still distinguish the modern baguette. We respect the French traditions of the real baguette, not to be confused with the batard, flute or ficelle.
Five Seeds Bread
With a blend of whole wheat flower, pumpkin seeds, oats, sesame seeds and poppy seeds, this bread is high on "insoluble fibre", a great ally of our health and in capturing and disposing of fats during the digestive process. Its distinctive flavour makes it an ideal bread to frame cheeses and a great accompaniment for soups.