Sourdough biscuits with a Christmas flavour. 🎄🎄 Leave a note with your order if you would like them in a clear bag with Christmas ribbon, otherwise they come in a (lovely) paper bag.

Pain d'épi (or wheat stalk bread) is a classic french bread shape dating back centuries. It is great for sharing - being able to rip off a 'spikelet' to tear, dip or slather. 🎄🎄 Pop in a note with your order if you'd like it 'Christmas tree' style! 🎄🎄 (excludes star, includes a 'trunk')

These sourdough currant buns start with a slow fermented starter to enhance flavour, hold the sweetness of plump currants, and present with a soft texture and golden brown crust. They are best eaten within two days of baking, or toasted thereafter.

An oval, free-form sourdough loaf made only with sustainable flour, water and salt.

Easy to slice for toast or sandwiches. A loaf large enough for 7+ people to enjoy at breakfast!

A delicious sourdough with generous sprinkling of poppy seeds, sunflower seeds, linseeds, pepitas, and sesame seeds. Level up to increase your healthy sourdough diet!

A loaf with just the right amount of oomph! Perfect for a savoury snack/toastie.

A warming sourdough loaf with figs, apricots, citrus soaked sultanas and cinnamon*. The sweetness comes from the fruit - there's no added sweeteners or nasties. Best served slightly toasted with truckloads of butter. *Peel free zone 😁.