Menu and Pricelist
Using a 50:50 rye:white natural ferment this bread is as real as it gets. Just 3 ingredients - organic flour, water and salt are used in this classic sourdough. All our sourdough bear the Real Bread Campaign's Loaf Mark.
Using the same rye ferment as for the white sourdough, we add a seed mix (pumpkin, sunflour, poppy and linseed) to a lightly malted organic white flour to provide a distinctly nutty flavour
A classic yeasted bread using a pre-ferment poolish of French Type 55 flour and fresh yeast.
White flour, yeast salt and water - that's it. Great for toast, sandwiches or bacon butties, if you're so inclined.
Made with 60% stoneground wholewheat flour, this loaf is not too dense and has that wonderful nutty taste.
Available either as one loaf or 3 sandwich rolls, ciabatta is a wonderfully light crispy Italian bread. Its high hydration gives it an open crumb, whilst the olive oil adds a delicious taste.
A simiilar dough to the ciabatta, the focaccia is drenched in olive oil and topped with a variety of goodies - sea salt and rosemary from the Borderlands garden or sun dried tomatoes, sesame seeds and garlic oil.
Oosing with buttery cinnamon paste, these classic swirling buns make a perfect accompaniment to a mid morning/afternoon cuppa. Our vegan option tastes just as delicious, so no excuse not to treat everyone.
Hot Cross Buns
Just because it's not Easter doesn't stop you from indulging in some spiced delight. Cinnamon, nutmeg and allspice add the characteristic flavour to these light and fluffy buns, topped off with an apricot sugar glaze.
These laminated pastries are made with a mix of organic strong white and French Type 55 flours, following the methode traditionelle of the French patissiers to give a true Parisian vibe to your breakfast.
Pain aux Raisins
Sultanas steeped in Earl Grey tea and combined with a rich creme patisserie are rolled into a croissant pastry and glazed with a sticky apricot compote to create an unctuous treat for any time of day.
Pain au Chocolat
Generous chunks of Fairtrade dark chocolate (50% cocoa solids) - wrapped in a thick pillow of croissant pastry, what's not to like!
The ultimate in patisserie decadence. Flaky croissants are split, basted with almond sugar syrup, filled and topped with creme d'amande, sprinkled with flaked almonds and baked before dusting with icing sugar.