Milk Bread

Country Sourdough

Our everyday loaf: stoneground wheat with a little rye, fermented for 36 hours and baked dark. A blistered crust, an open, custardy crumb and a gentle tang. Keeps for three days wrapped in linen.

From $7.00

Seeded Rye

A dense, dark rye packed with sunflower, flax and pumpkin seeds and a spoon of malt. Slice it thin and toast it. It gets better on day two.

$11.00

Unavailable

Olive & Rosemary Focaccia

A thick, dimpled slab soaked in olive oil and topped with green olives, rosemary and flaky salt. Crisp underneath, airy inside. Warm it for five minutes before serving.

$14.00