Craft bakers have kept the tradition of Real Bread baking alive but during the 1960s were squeezed almost out of existence by the super market slices. As one of the oldest foods and one of the simplest in terms of ingredients it is interesting how much variety can develop from the original base of Flour, Water, Yeast and Salt.
Good bread begins with great quality flour, our millers at Shipton Mill, Marriages and Bacheldre mill produce organic stone ground flours that are not only full of flavour but provide a great texture to our breads. These grains are not so highly refined like those in mass produced breads, giving a marked difference in taste and texture.
We are committed to producing Organic Breads, Cakes and savouries that have that home baked flavour and our kitchen is kept very busy researching the recipes and methods that made 'old-fashioned' baking so memorable.
Because our artisan loaves don't contain any funny business (artificial ingredients to slow dehydration) the staling process is particularly apparent. Catch 22 - The longer the fermentation and no additives - the tastier the bread, but the shorter the shelf life. Read our blog post on Looking after your loaf for advice on how to keep your bread as fresh as possible, naturally.