Our Story
We specialise in genuine Sourdough and Long Fermentation Breads and Vegan Pastries.
Methods: Our production is inspired by Chad Robinson of Tartine Bakery, using minimal machine-mixing to develop gluten, followed by repeated stretches and folds to build dough strength.
Sourdough: The leavening agent in our bread is our starter culture. It is a mix of flour and water and left to ferment. It contains lactobacilli bacteria and wild yeasts from the environment.
Long Fermentation: We retard almost all our products overnight to allow time for the complex flavours to build.
Inspired by Andrew Whitley and the Real Bread Campaign, we strive to use organic ingredients and make our bread without the use of artificial additives, flavourings, dairy, baker's yeast and unnecessary fats and softeners.
We use only flour, water leaven and salt to make our dough.
We have been baking and supplying bread throughout South Wales since 1998. We feel very lucky to be located at the brilliant Cathays Community Centre, (Cathays Terrace, Cardiff, Wales) where all our bread and pastries are produced in our small bakery.
We have regular stalls at the Riverside Real Food Farmers Markets in Cardiff at the Macintosh Centre, Roath on Saturdays and opposite the Principality Stadium on Sundays Riverside
Our bread is in shops across Cardiff and Penarth, restaurants and cafes use our products on their menus. Please see the find our bread page for more details.