The Natural Bread Company is based in Oxfordshire and bakes hand crafted artisanal breads and cakes from locally milled flour.

We specialise in wild yeast breads, or sourdoughs, that are made over a period of days, using traditional slow fermentation techniques. This is the best way to make bread.

Sourdoughs are naturally leavened and keep for much longer than conventional loaves made with added brewer’s yeast.

They are delicious fresh or toasted and are made without added enzymes, enhancers,
or improvers.

Learn how to make good, wholesome bread in the rural calm of Oxfordshire.

The Natural Bread Company is a working bakery in Oxford with access to locally milled flour, and is the ideal place to immerse yourself in the complexities of making good bread.

Although we specialise in sourdoughs, or wild yeast breads, we are dedicated to producing authentic, tasty loaves, buns and viennoiseries using traditional techniques that take time. Slow fermentation brings out taste, which is something that sadly modern bread simply doesn’t have.

We will be happy to teach you these techniques and help bring out the budding breadhead within. Authenticity is also a constant theme.Our French bread uses techniques that are Gallic through and through, while our Pugliese is made with Durum wheat flour, in exactly the same way as it is in Puglia. Our saffron buns are made from a 17th century Oxfordshire recipe.

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We will be running a series of Bread courses throughout 2012. The course will start at Wessex Mill, Wantage at 10.00 am and finish at our bakery off the Botley Road in Oxford.

We will cover basic breadmaking techniques and sourdough as well. Other dates are possible for groups of 4 or more.