Breads

This multigrain long fermented bread takes four days to make. Sesame and flax give it a lovely nutty flavour, and the deep brown colour is from the addition of molasses

The Casteltrevano olives in this bread were carefully selected for their bright green colour and buttery taste. The addition of black olives and olive oil to the sourdough strengthens the olive tastes. Whole wheat and dark rye flour adds to the complex flavours

Delight in the strong sweet & savoury scent of this bread. Slow roasted potato and onions are added to the sourdough. Golden brown crust is crunchy, crisp and sturdy

Classic sourdough bread made with wild yeast and dark flours for a more complex flavour and golden crust

Traditional pre-fermented dough with course sea salt is like eating a German pretzel but can also be used for sandwiches.