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Making sourdough bread starts with knowledge of fermentation and nutrition that most modern breads have abandoned. Being naturally leavened and involving slow cool fermentation creates a nutritional, digestible great tasting bread. It is fundamental to our values that we use organic/sustainable chemical free flour, sea salt, chlorine free water and natural leavens.
Every ingredient and step in our Artisan Bread making process is designed to optimise the breads natural food integrity i.e. flavour, nutritional value and digestibility.