Our flavoured sourdough loaves are mixed and slowly proved over an eighteen hour period to develop that classic open crumb whilst maintaining good hydration.
6 - 14 July: Harrogate Blue cheese and walnut.
6 - 14 July: Roasted Garlic
15 - 21 July: Baked potato and rosemary
22 - 28 July: Roasted red pepper and herb
29 July - 4 August: Beetroot and Feta
5 - 11 Aug: Cheddar and jalapeno
This loaf is best during the first 3 days.
Toast, soup and stews.
All our cakes are made in an environment that contains MILK, EGG, PEANUT, and SOYA. Precautions are taken to prevent cross-contamination but trace elements may be present.