We are a microbakery based in Malvern, celebrating good food & health through our natural Sourdough bread.
We ferment our dough for 36-h with a combination of Gloucestershire’s Shipton Mill flour and water sourced from the Evendine Spring on the Malvern Hills.
She revels in the alchemy of turning flour, water and sea salt into round and golden loaves.
She’s able to do so through nurturing wild yeast and lactic acid bacteria naturally present in flour, to create a rich ‘mother starter’, from which all our loaves are made.
The process of creating our bread is traditional, we utilise no faux yeast or preservatives - just nature and time.