WHITE SOURDOUGH - £4

A mix of stoneground organic English wheats and roller milled English and European wheats. The dough is fermented naturally and allowed to develop over several days delivering a light, open textured, creamy and full flavoured white bread with an intense crust.

WHITE SOURDOUGH - £4

A mix of stoneground organic English wheats and roller milled English and European wheats. The dough is fermented naturally and allowed to develop over several days delivering a light, open textured, creamy and full flavoured white bread with an intense crust.


WHOLEGRAIN SOURDOUGH - £4

Made using a similar method to the white sourdough but incorporating stoneground British wholemeal flour and a mix of cooked whole wheat and rye grains, cracked wheat and various other grades of milled wheat and rye. The loaf has a deep and complex flavour with a satisfying chew from the cooked grains.

WHOLEGRAIN SOURDOUGH - £4

Made using a similar method to the white sourdough but incorporating stoneground British wholemeal flour and a mix of cooked whole wheat and rye grains, cracked wheat and various other grades of milled wheat and rye. The loaf has a deep and complex flavour with a satisfying chew from the cooked grains.


BAGUETTE - £2.50

Mixed using a blend of stoneground English flours and French style T55 flour. The baguette has an open honeycomb structure with a silky crumb and crisp toasted cereal flavour to the crust. Sourdough levain and stoneground semolina form the dough which is cold bulk fermented overnight to develop exceptional flavour.

BAGUETTE - £2.50

Mixed using a blend of stoneground English flours and French style T55 flour. The baguette has an open honeycomb structure with a silky crumb and crisp toasted cereal flavour to the crust. Sourdough levain and stoneground semolina form the dough which is cold bulk fermented overnight to develop exceptional flavour.


SODA BREAD - £4

Full flavoured traditional soda bread with a few added extras. Malted wheat flour, grains, and treacle contribute to sweetness and a large volume of buttermilk is added ensuring great depth of flavour and keeping quality. The high level of hydration in the dough means it is too wet to shape in the traditional round so is baked in a tin instead.

SODA BREAD - £4

Full flavoured traditional soda bread with a few added extras. Malted wheat flour, grains, and treacle contribute to sweetness and a large volume of buttermilk is added ensuring great depth of flavour and keeping quality. The high level of hydration in the dough means it is too wet to shape in the traditional round so is baked in a tin instead.


FOCACCIA £15 (600x400mm)

Our take on the Italian classic. This dough is mixed ice cold and cold-fermented overnight to develop flavour. The result is a really open, bubbly, soft crumb. We top it with Puglian olive oil, seasonal herbs and vegetables and sea salt.

FOCACCIA £15 (600x400mm)

Our take on the Italian classic. This dough is mixed ice cold and cold-fermented overnight to develop flavour. The result is a really open, bubbly, soft crumb. We top it with Puglian olive oil, seasonal herbs and vegetables and sea salt.

VIENNOISSERIE SELECTION

Our viennoisserie is made from the same base dough which includes a high proportion of 2 over- night ferments: poolish, (a yeasted pre-ferment) and an Italian levain (sweetened levain). The dough is mixed with organic eggs as part of the hydration. It is bulk fermented then chilled right down before being laminated with French patisserie butter. It is then cut and rolled into croissant, danish and pain au chocolat with Valhrona dark chocolate sticks. The length of fermentation and inclusion of levain give the pastries a richness, depth of flavour and beautiful flakiness.


VIENNOISSERIE SELECTION

Our viennoisserie is made from the same base dough which includes a high proportion of 2 over- night ferments: poolish, (a yeasted pre-ferment) and an Italian levain (sweetened levain). The dough is mixed with organic eggs as part of the hydration. It is bulk fermented then chilled right down before being laminated with French patisserie butter. It is then cut and rolled into croissant, danish and pain au chocolat with Valhrona dark chocolate sticks. The length of fermentation and inclusion of levain give the pastries a richness, depth of flavour and beautiful flakiness.


CROISSANT - £1.50

CROISSANT - £1.50


PAIN AU CHOCOLAT - £1.50

PAIN AU CHOCOLAT - £1.50


ALMOND CROISSANT - £2.50

ALMOND CROISSANT - £2.50


SEASONAL FRUIT DANISH - £2.50

SEASONAL FRUIT DANISH - £2.50


DARK CHOCOLATE AND HAZELNUT BROWNIE  - £40 (260mm x 350mm)

A rich and fudgy Valhrona dark chocolate brownie with whole toasted hazelnuts.

DARK CHOCOLATE AND HAZELNUT BROWNIE  - £40 (260mm x 350mm)

A rich and fudgy Valhrona dark chocolate brownie with whole toasted hazelnuts.