Sourdough Baguette7.00(V) vegan
Country Loaf
14.50(V) vegan
PickupDetails
Our everyday sourdough, fermented for 36 hours and baked dark for a crackling crust.
Key ingredients
Stone milled wheat and wholemeal flour, water, sea salt, starter
Allergens
Wheat
Serving and storage
Thick slices with butter, or beside soup. Cut side down on a board for three days; slice and freeze for up to a month.
Signature loaf
Origin
Our flour is stone milled from wheat grown on a handful of Victorian farms, milled slowly so the germ and bran stay in. It reaches the bakehouse in paper sacks each week, and the Country Loaf uses more of it than anything else we bake: a long, cold ferment, a hot stone hearth and nothing added.
