Our range
Check out our awesome range of sourdough, international and specialty breads. Please note that by law our products made with flour contain folic acid.
Storage Tip
Our breads contain no preservatives so will not keep in a manner people may be accustomed to with more commercially made products.
However, with the use of long fermenting techniques and naturally-made starters, the breads will still keep well for at least 2-4 days. Reheated or toasted, it will be as good as fresh. We recommend simply keeping bread wrapped in a tea towel or a cotton bag. You can wrap it in tin foil or glad wrap® and freeze it for upwards of a month.
Definitely reheat it after thawing, or if wrapped in tin foil, whole loaves can go back into the oven after being slightly thawed. Try cooking at around 200 degrees for 15-20 min, depending on the size of the loaf, with the tin foil on. Unwrap and serve. Trial a few cooking times first as these will definitely vary given the size and style of the loaf.