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.

An oval, free-form sourdough loaf made 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 loaf with just the right amount of oomph! Perfect for a savoury snack/toastie.

A delicious sourdough with generous sprinkling of poppy seeds, sunflower seeds, linseeds, pepitas, and sesame seeds throughout the loaf.

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 😁.