Boatyard Sour 500g
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A blend of wholemeal and white flour with dark rye. The presence of rye gives a softer texture and crust and slighter denser crumb than other sourdoughs.

£2.10
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Boatyard Sour 800g
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A blend of wholemeal and white flour with dark rye. The presence of rye gives a softer texture and crust and slighter denser crumb than other sourdoughs.

£3.80
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Borodinsky Rye 400g
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An unusual but delicious recipe originating in Russia, 100% organic rye sourdough with added ground coriander, black molasses and a dusting of crushed coriander seeds on top.

£2.15
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Borodinsky Rye 800g
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An unusual but delicious recipe originating in Russia, 100% organic rye sourdough with added ground coriander, black molasses and a dusting of crushed coriander seeds on top.

£3.80
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Isca Spelt 400g
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Legend has it that spelt wheat was introduced to Britain by the Romans and, as we all know, the Roman name for Exeter was Isca so we’ve named our bread after the city. An increasingly popular grain, spelt is seemingly more tolerated by those avoiding other wheat products but it also makes a light, nutty alternative to wholemeal and is great choice for children.

£1.95
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Isca Spelt 800g
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Legend has it that spelt wheat was introduced to Britain by the Romans and, as we all know, the Roman name for Exeter was Isca so we’ve named our bread after the city. An increasingly popular grain, spelt is seemingly more tolerated by those avoiding other wheat products but it also makes a light, nutty alternative to wholemeal and is great choice for children.

£3.70
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Isca Spelt with Sunflower Seeds 400g
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An increasingly popular grain, spelt is seemingly more tolerated by those avoiding other wheat products but it also makes a light, nutty alternative to wholemeal and is great choice for children. With Sunflower seeds.

£2.00
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Isca Spelt with Sunflower Seeds 800g
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An increasingly popular grain, spelt is seemingly more tolerated by those avoiding other wheat products but it also makes a light, nutty alternative to wholemeal and is great choice for children. With Sunflower seeds.

£3.90
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Overnight White 400g
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Ever popular favourte, white tin loaf with crusty top and centre cut, dusted with flour. Overnight fermentation improves keeping quality and flavour.

£1.35
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Overnight White 800g
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Ever popular favourte, white tin loaf with crusty top and centre cut, dusted with flour. Overnight fermentation improves keeping quality and flavour.

£2.50
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Pain Au Levain 500g
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Delicious tangy overnight white. ABOUT SOURDOUGHS: Sourdoughs are breads made without using conventional baker’s yeast, a process that goes back thousands of years. Their basis is the use of a “culture” or “natural leaven” developed simply by mixing a little flour and water and allowing it to ferment naturally as “wild yeasts” and bacteria get to work. We start the process of making sourdoughs the night before baking, allowing the culture to ferment for at least 12 hours during which time it gets very active. If more flavouring and ingredients are added next day this can also extend the proving stage so sourdoughs really do win a “Slow Food” accolade.

The advantage of this process is that the flour is effectively pre-digested making the resultant bread easier on the stomach. The flavour of sourdoughs can take some getting used to as our palates are accustomed to the bland, often sweet products produced by modern baking techniques. Try sourdoughs with cheese, meat or pickled and smoked fish on thinly sliced bread. Its keeping qualities are excellent and it will stay fresh for 4 or 5 days. Many people with yeast or wheat intolerances also find sourdoughs more acceptable, particularly as 100% organic rye flours are used.

£2.05
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Pain Au Levain 800g
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Delicious tangy overnight white. ABOUT SOURDOUGHS: Sourdoughs are breads made without using conventional baker’s yeast, a process that goes back thousands of years. Their basis is the use of a “culture” or “natural leaven” developed simply by mixing a little flour and water and allowing it to ferment naturally as “wild yeasts” and bacteria get to work. We start the process of making sourdoughs the night before baking, allowing the culture to ferment for at least 12 hours during which time it gets very active. If more flavouring and ingredients are added next day this can also extend the proving stage so sourdoughs really do win a “Slow Food” accolade.

The advantage of this process is that the flour is effectively pre-digested making the resultant bread easier on the stomach. The flavour of sourdoughs can take some getting used to as our palates are accustomed to the bland, often sweet products produced by modern baking techniques. Try sourdoughs with cheese, meat or pickled and smoked fish on thinly sliced bread. Its keeping qualities are excellent and it will stay fresh for 4 or 5 days. Many people with yeast or wheat intolerances also find sourdoughs more acceptable, particularly as 100% organic rye flours are used.

£3.50
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Seeded Sourdough 500g
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Malted wheat flour with a mix of poppy, sesame and sunflower seeds, linseed and millet.

£2.10
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Seeded Sourdough 800g
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Malted wheat flour with a mix of poppy, sesame and sunflower seeds, linseed and millet

£3.80
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Straight Rye 400g
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A simple sourdough loaf made with 100% organic rye flours, water and salt. ABOUT SOURDOUGHS: Sourdoughs are breads made without using conventional baker’s yeast, a process that goes back thousands of years. Their basis is the use of a “culture” or “natural leaven” developed simply by mixing a little flour and water and allowing it to ferment naturally as “wild yeasts” and bacteria get to work. We start the process of making sourdoughs the night before baking, allowing the culture to ferment for at least 12 hours during which time it gets very active. If more flavouring and ingredients are added next day this can also extend the proving stage so sourdoughs really do win a “Slow Food” accolade.
The advantage of this process is that the flour is effectively pre-digested making the resultant bread easier on the stomach. The flavour of sourdoughs can take some getting used to as our palates are accustomed to the bland, often sweet products produced by modern baking techniques. Try sourdoughs with cheese, meat or pickled and smoked fish on thinly sliced bread. Its keeping qualities are excellent and it will stay fresh for 4 or 5 days. Many people with yeast or wheat intolerances also find sourdoughs more acceptable, particularly as 100% organic rye flours are used.

£1.80
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Straight Rye 800g
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A simple sourdough loaf made with 100% organic rye flours, water and salt. ABOUT SOURDOUGHS: Sourdoughs are breads made without using conventional baker’s yeast, a process that goes back thousands of years. Their basis is the use of a “culture” or “natural leaven” developed simply by mixing a little flour and water and allowing it to ferment naturally as “wild yeasts” and bacteria get to work. We start the process of making sourdoughs the night before baking, allowing the culture to ferment for at least 12 hours during which time it gets very active. If more flavouring and ingredients are added next day this can also extend the proving stage so sourdoughs really do win a “Slow Food” accolade.

The advantage of this process is that the flour is effectively pre-digested making the resultant bread easier on the stomach. The flavour of sourdoughs can take some getting used to as our palates are accustomed to the bland, often sweet products produced by modern baking techniques. Try sourdoughs with cheese, meat or pickled and smoked fish on thinly sliced bread. Its keeping qualities are excellent and it will stay fresh for 4 or 5 days. Many people with yeast or wheat intolerances also find sourdoughs more acceptable, particularly as 100% organic rye flours are used.

£3.40
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Straight Rye with Caraway Seeds 400g
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A simple sourdough loaf made with 100% organic rye flours, water and salt. ABOUT SOURDOUGHS: Sourdoughs are breads made without using conventional baker’s yeast, a process that goes back thousands of years. Their basis is the use of a “culture” or “natural leaven” developed simply by mixing a little flour and water and allowing it to ferment naturally as “wild yeasts” and bacteria get to work. We start the process of making sourdoughs the night before baking, allowing the culture to ferment for at least 12 hours during which time it gets very active. If more flavouring and ingredients are added next day this can also extend the proving stage so sourdoughs really do win a “Slow Food” accolade.
The advantage of this process is that the flour is effectively pre-digested making the resultant bread easier on the stomach. The flavour of sourdoughs can take some getting used to as our palates are accustomed to the bland, often sweet products produced by modern baking techniques. Try sourdoughs with cheese, meat or pickled and smoked fish on thinly sliced bread. Its keeping qualities are excellent and it will stay fresh for 4 or 5 days. Many people with yeast or wheat intolerances also find sourdoughs more acceptable, particularly as 100% organic rye flours are used.

£1.85
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Straight Rye with Fennel Seeds 400g
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A simple sourdough loaf made with 100% organic rye flours, water and salt. ABOUT SOURDOUGHS: Sourdoughs are breads made without using conventional baker’s yeast, a process that goes back thousands of years. Their basis is the use of a “culture” or “natural leaven” developed simply by mixing a little flour and water and allowing it to ferment naturally as “wild yeasts” and bacteria get to work. We start the process of making sourdoughs the night before baking, allowing the culture to ferment for at least 12 hours during which time it gets very active. If more flavouring and ingredients are added next day this can also extend the proving stage so sourdoughs really do win a “Slow Food” accolade.
The advantage of this process is that the flour is effectively pre-digested making the resultant bread easier on the stomach. The flavour of sourdoughs can take some getting used to as our palates are accustomed to the bland, often sweet products produced by modern baking techniques. Try sourdoughs with cheese, meat or pickled and smoked fish on thinly sliced bread. Its keeping qualities are excellent and it will stay fresh for 4 or 5 days. Many people with yeast or wheat intolerances also find sourdoughs more acceptable, particularly as 100% organic rye flours are used.

£1.85
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