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Why sourdough is different

Sourdough is naturally fermented using wild yeast and bacteria. This slow process develops flavour, improves texture, and makes the bread easier to digest than standard loaves.

Why slow fermentation matters

Time is the key ingredient. Long fermentation allows the dough to develop naturally, creating a deeper flavour and a more satisfying texture without additives or shortcuts.

The difference between brown and white flour

We use stone-milled flour for both white and brown loaves. Brown flour includes the whole wheat kernel, which includes the bran, germ, and endosperm, giving a deeper, nuttier flavour and higher fibre content. White flour is milled without the bran and germ, resulting in a lighter, softer loaf. Both are slow-fermented with the same wild sourdough care.

What we don’t add

No preservatives, no enhancers, no unnecessary ingredients- just flour, water, salt, time… and whole roasted garlic in our garlic loaf.

What brand of flour do we use

We use Champagne Valley Stoneground flour for both our white and brown variants.

Why it feels different

Proper sourdough is more filling, more flavourful, and more satisfying. It’s bread made the way it used to be- simple, honest, and slow.