Using organic ingredients, traditional complete fermentation methods and hand-crafted techniques. The only machinery used in processing the doughs is a mixer and an oven. The baker’s skill and judgment ascertain when the dough is ready to progress through the various stages of the bread-making process, and all portioning and moulding (shaping) is by hand.
We use Dove’s Farm of Hungerford to mill our organic flour. Essential Trading of Bristol supplies other organic ingredients. Sea salt is the only salt used, and NO ADDITIVES ARE USED WHATSOEVER. We do not hold Organic Certification because, in our experience, the burden of paperwork is too much for a two-shop high street bakery business such as ours.
Please note that the Organic Certification is no protection against the industrial style short-process fermentation (or lack of fermentation) that is the norm in supermarket bought bread. The reason is that the antioxidant ‘Ascorbic acid’ is permitted in certified organic bread. Ascorbic acid is not harmful in itself. It is also known as vitamin C. We use some of it ourselves in our ‘Craft’ range, but its primary purpose is to reduce the fermentation time and speed up the processing, thus reducing cost. This is not what we wish to do with our ‘Classic’ bread, where we aim to produce good, wholesome, healthy bread using age-old techniques.