25th June from 11:00 – 16:00 at Magdalen College School

Our signature Natural sourdough breads have only a handful of ingredients: locally milled flour, 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. Our bakers knead rather than stir the dough (stirring is how most processed breads are made). The kneading takes longer and requires a lot of skill, but it means that many people who have a low tolerance to gluten and high levels of yeast can enjoy our breads, as they are more easily digestible when made in this way.

We will be selling a selection of our sourdough breads, freshly baked that morning, at the Culinary Arts event for the Oxford Festival of the Arts. Please find us in the Festival Marquee and sample our award winning sourdoughs for yourself.  

www.artsfestivaloxford.org