We use Spelt and Rye Flour. Spelt is an old form of wheat that some people find easier to digest.
All of our bread is made the old fashioned way, using overnight fermentation. This unlocks the minerals that are bound up in the grain and increases digestibility. Longer fermentation also means longer shelf life, which you will find many of our customers confirm.
click on the thumbnails to get a full size image and on the category name to go to a more complete descriptionBasic Breads- small spelt, original spelt (with a little honey), 4 seed spelt
Yeast Free - Sourdough recipes- plain spelt, sunflower and linseed, rye, sourdough raisin and walnut
Continental- campagne, olive and garlic focaccia, red onion and feta focaccia
The Lighter Side of Spelt- white bloomer, scotch bonnet, ciabatta plain, ciabatta with olive
Little Bites- rolls, spiced fruit buns, cheese and onion swirls, italian swirls
Sweet Delights- fruit bread, oatmeal raisin cookies, sesame cookies, carob chip cookies, blueberry muffins, forest fruit muffins, spiced fruit buns, carob brownies, cranberry pecan flapjacks, raisin bread
Gluten Free Breads- rice bread
