OUR BREAD

COUNTRY LOAF

Equal part Maltstar, Wholemeal and White this is our take on a sourdough country loaf made with a 100% Stoates stonemilled organic flour. Dark and malty with an unexpectedly light and fluffy crumb and a good crust.

TRUE SOUTH WEST WHITE SOURDOUGH

The best thing since sliced bread?  

We make our white loaf with 100% true south west white flour.  We are very lucky to be able to use this incredible flour grown by the south west grain network. A blend of population wheats that are chosen to grow bread quality flour here in the south west of England and milled just down the road at Soates Mill. 

Moist and fluffy it stays fresh for days and with it's crumpety texture, it is also perfect for toast. 

As one discerning customer says, "you have one slice and just keep coming back for more."

FOCACCIA

Our white bread dough, cooked in a tray slathered in home pressed rapeseed oil, chopped garlic, rosemary hand picked on the morning of baking from my Mothers garden, and generously sprinkled with maldon salt. 

STORING YOUR BREAD

Our bread is best kept in a box, but also keeps well in a muslin bag, a paper bag or loosely covered with a plastic bag (not sealed) at room temperature. If sealed, the moisture from the inside of the loaf will soften the crust. The bread will stay fresh for 2 or 3 days at room temperature. After that it's best eaten as toast or you can refresh a whole loaf in the oven.

To refresh a whole loaf from room temperature: first dunk it in water or run it under the cold tap, then place the loaf uncovered in a 180 degree oven for 8-12 minutes.

To reheat a loaf from frozen: take it out of the freezer and allow it to de-frost fully at room temperature 1-2 hours. Then follow the steps as above.

Preslicing the loaf before freezing is another great way to have a quick toasted slice of bread!