Our Story
A family tradition, still baked by hand
It started in a small kitchen in 1987, with my grandmother’s sourdough starter — a culture she’d kept alive for decades. Today we use those same techniques: long cold ferments, hand-scoring, and stone-deck ovens that create the crust you simply can’t replicate at home.
Every morning our bakers arrive at 3am. By the time you walk in, the shelves are warm and the town smells like bread.
01
Stone-milled flour
Sourced from a family mill in Shropshire. Better flavour, full traceability from field to loaf.
02
48-hour ferments
Cold-retarding overnight develops flavour compounds that fast baking never achieves.
03
Local suppliers only
Our butter, eggs, and dairy all come from within 30 miles. We know the farms.