Producing bread with full flavour, crisp crust and firm slice takes time. It cannot be achieved by adding magic powders, mould inhibitors or flavour enhancers to the dough. We at Reeve the Baker are proud of the fact that we still use slow-dough recipes and take care to select quality, authentic ingredients for all our breads.
The latest additions to our bread section are Spelt bread and Sour Dough. Spelt flour has a somewhat nuttier and slightly sweeter flavour than whole wheat flour. Spelt contains more protein than wheat and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate Spelt. Spelt has gluten just like wheat, so is not suitable for a gluten-free diet.
Sour Dough bread is made using long fermented "sour dough". This can take up to three days to make. The loaves are then stone baked on the oven sole. This is good old fashioned bread made with just flour, water and salt, packed with delicious flavour. The resulting loaf has a thick crust and a chewy open texture.
Our French sticks are made with real French flour, again using a slow-dough process which improves both the texture and flavour. As an alternative, we also offer a rustic white stick or harvester stick.
Our wide range of white and brown rolls range from the traditional cottage roll to our more contemporary specialist rolls, like Focaccia or Ciabatta (made with extra virgin olive oil and a hint of rosemary for an outstanding flavour).