Healthier, more nutritious, handmade with passion from natural stoneground flour and baked in a wood-fired oven.
My bread journey started as a child, learning how to shape loaves in my grandfather’s wood-fired bakery. It is now my turn to craft authentic, wholesome loaves, baguettes and croissants using the same traditional methods, my old sourdough starter, the best natural ingredients, and all my passion for real bread.
Like my grandad and generations before him, I bake in a wood-fired oven, which gives a crispier crust and tastes better than any electric oven.
Every time I fire up my oven, I feel a connection to all the bakers who performed the same ritual for thousands of years.
I only use the best stoneground flour and grains which are freshly ground with a stone mill in the bakery.
This means that all the good stuff is kept in the flour: it’s healthier, more nutritious, and tastier.
All my bread is leavened with sourdough for 24 hours, which breaks down the gluten, brings complex aromas and keeps it fresher longer.
The dough is gently kneaded by hand, from wheat that is naturally lower in gluten.
All this makes it easier to digest, like my ancestor’s daily bread for thousands of years.
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