A home kitchen, Italian organic grain, only four ingredients, to nourish the mind, body and soul. Fermented slowly, milled fresh, and baked on Mondays.
When was the last time you looked at the ingredients list on your favourite loaf?
I did, just over four years ago — and that was the last time I bought bread. My rule is simple: if I don't know what it is, I don't want it in my food. So I started making my own.
My sourdough is made with an Italian organic soft wheat flour that I mill fresh on the day I bake. Flour, water, salt, time. That's it — nothing you'd need to google.
I'm studying nutrition alongside baking, and the two keep pointing me the same way: food should nourish you, not just fill you. Slow fermentation, whole fresh-milled grain, nothing added for shelf life. Bread that's good for your body as well as your table.
Baked in a home kitchen that also handles gluten, so it is not suitable for anyone who is coeliac. This is not an allergen-free kitchen — nuts, milk, eggs, sesame, soya, mustard and others are all used here, and I cannot rule out traces in the bread.
Tell me what you would like by Friday and it will be ready to collect on Monday. I bake a small, fixed number of loaves each week, so once they are spoken for the week is closed and the next order goes into the following Monday.
Loaves are £5 each, paid on collection in Sheffield — cash or bank transfer, whichever is easier. I will send you a note when your bread is out of the oven.
Orders close Friday for collection on Monday.
Order this week's bread