Bread is something to be savoured and not rushed. Most modern bakeries have turned to additives and improvers to speed up the bread making process, but not us! Our process starts with our natural rye “mother dough” sourdough and a portion of dough from our last batch.

Put simply, we use good ingredients, flour, some French, some English, some local, Yorkshire water, a very small amount of fresh yeast and a very small amount of salt. After 12-18 hours, the dough has fermented giving the wheat a chance to break down and let the fermentation process take place naturally, this makes for great flavour and quality.