Why our sourdough takes two days

People often ask why a loaf of ours costs more than one from the supermarket. The honest answer is time. Every country loaf spends two days with us before it reaches the shelf.

Day one: the mix

We feed our starter in the morning and mix the dough in the afternoon: flour, water, salt and starter, nothing else. Then it rests in the cool of the bakery overnight, slowly fermenting.

Day two: shape and bake

At 4am the dough is shaped by hand and baked in a stone-floored oven at 250°C. The long rest gives the crust its colour and the crumb its gentle tang.

Slow bread is easier to digest and stays fresh for days.

Try a loaf on a Tuesday and it will still make perfect toast on Saturday.