The bread

My bread is made by hand using natural products that are, wherever possible, organic and locally sourced.

Sourdough is bread in its oldest and simplest form, made from three simple ingredients – flour, salt and water. There are no hidden additives other than the time it takes for the dough to develop using the natural yeasts that exist in our environment. The length of the process (anything from 24 hours upwards) allows time for flavours to fully develop, and the slow fermentation results in bread that is nutritious, digestible and with a lower glycemic index than standard industrially produced bread.

I use a range of different flours – organic white wheat flour, stoneground organic wholemeal rye, organic stoneground spelt, for example. I add various seeds and grains such as kibbled rye or sesame seeds, and I incorporate additional ingredients such as molasses or butter and eggs to create enriched doughs. But at the heart of the creation of each loaf is the same, natural sourdough process.


Because sourdough bread’s natural acidity discourages bacteria my bread has a naturally longer shelf life than a normal yeasted loaf. Properly stored (in a bread bin or bag) it will keep for four to five days at room temperature.

But there’s more good news – it also freezes really well. Wrap it in an air-tight bag on the day of purchase and it will keep in the freezer for up to three months. Simply, defrost at room temperature and use as normal. Why not slice the loaf before you freeze it and enjoy a slice or two at a time? 


Flour and grains are from Fosters Mill in Swaffham Prior or Shipton Mill in Gloucestershire.

Herbs are from my garden.

Eggs are from Manor Farm, Worlington.

Ingredients and allergens

All ingredients are listed against each product. However, the bread is baked in a domestic kitchen in which other ingredients and allergens, such as nuts, sesame seeds, eggs and dairy products, are used.

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