Bread

Spring creates the opportunity to make a fresh start.
To change the way we bake, for the better.
And get back to what we do best.
Bread

The way we bake is ever evolving

With change in the air and spring on the horizon, we are making some timely refreshes to some of our breads, making them more flavourful, nutritious and sustainable than ever before. 

Bread recipes are funny things. How can a thing that requires precision and accuracy have such a relentless tendency to change and adapt? As methods and instructions are passed down through generations, recipes evolve to reflect not only bakers’ whims but also the world at large: the availability of ingredients, culinary technology, changing tastes and cultural shifts.

The truth is that, as bakers, we are engaged in the world around us and respond to what we see through the bread we bake. Today, when our care of the natural world is more important than ever, improving a recipe is less about tweaking ratios and more about engaging directly with where ingredients come from, how they are grown and what impact – on people and nature – they have.

That’s why we are pleased to share the beginning of a project we are calling The Way We Bake, an initiative that will see us reconsider our bread formulas from the perspective of nutrition, flavour and sustainability over the next two years. We know that baking the best bread we can in 2024 and beyond requires us to source ingredients that support the shift away from exploitive farming, and which can feed humans for generations to come. Here’s how we’re getting there…

FOUR THINGS WE’RE DOING TO BAKE BETTER BREAD

  • 1. USING MORE FLAVOURFUL GRAIN VARIETIES

    We are upping the amount of grains used in our breads to include varieties of Emmer, Spelt, Rye and Barley. For you, this means bread that has richer, more complex flavours, all with the texture and mouthfeel you know and love.

  • 2. ADDING GUT-FRIENDLY WHOLEGRAIN

    Retaining and using everything the plant has put into its grain comes with many benefits, from avoiding waste to bread that is more nutritionally complete. But with 90 per cent of us not getting enough fibre, perhaps one of the main advantages of wholegrain food is its high roughage content, which improves gut health and aids digestion.

  • 3. SOURCING GRAIN FROM REGENERATIVE FARMS

    As a proportion of the wheat used in our recipes comes from farmers practising regenerative agriculture, we are supporting farming methods that promote biodiversity and soil health, making the land stronger and more fertile for generations to come. We will be increasing this over the coming years.

  • 4. ENRICHING OUR STARTERS

    There is much to say about how improving the conditions of fermentation results in better bread (see our recent piece with our master baker for more), but, in short, our fermented starters – the foundations of every loaf we bake – thrive when fed varied and robust grains. A healthy starter is the key to maximising the full potential of flour, unlocking its flavour and available nutrients.

Now serving

Our Bread Menu

Freshly baked every day; bread is what we do best.

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Meet some of our producers

Pickles & ferments from Eaten Alive

Pat & Glyn

Flour from Shipton Mill

John Lister

Jam from Tea Together

Eli Gifford