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.