Soft sourdough buns with plenty of fruit, a little sugar, lip smacking glaze, and *no chunks of peel* 😝. Best eaten on the day baked, and factor in an additional bun to be eaten as soon as picked up because temptation will get you.

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 😁.