You can count the ingredients in our natural spelt sourdough on one hand: 100% spelt flour milled locally by Wessex Mill in Wantage, sourdough starter, water, salt and time. While other bakeries might use yeast to get their breads to rise, we use traditional slow fermentation techniques letting the sourdough starter do its job over 48 hours – this is what gives our bread its really rustic charm & means it is brilliant for the digestion too.

The spelt flour gives this loaf a beautiful nutty flavour and it is delicious served toasted, with scrambled eggs and bacon or a slice of smoked salmon.