Olive & Rosemary Focaccia

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

Milk Bread

A soft, tall Japanese-style milk loaf made with a cooked flour paste for a feathery crumb. Lightly sweet, great for toast and sandwiches.

$10.00