HERITAGE GRAINS GROWN IN THE HEART OF NORTHUMBERLAND
We use flour from locally based Gilchesters Organics to craft our loaves, supporting the art of traditional milling and heritage grains right here in the North East.
Gilchesters Organics stone-grind their grains to produce more wholesome flour. The process leaves intact a higher concentration of the vitamins, minerals and essential oils found in heritage grains of wheat.
MADE FRESH EVERY DAY IN OUR FOOD HALL BAKERY
Our team of highly skilled bakers follow time-honoured traditional standards to create our small-batch loaves.
By adopting slow fermentation methods our breads develop flavour without the need for additives or chemicals. A natural leaven or, the ‘mother’, rather than a commercial ‘baker’s yeast’ is used to make the bread rise, producing loaves that are more digestible and adding a unique rustic sourness to the taste.
Using flour that is stone-ground and baking the bread for longer produces a lovely caramelised crust, which in turn means a deeper flavour.
PREFER YOUR BREAD SLICED?
Would you like your bread freshly sliced by us? Simply speak to a member of our Food Hall team and we will be happy to slice your loaf just the way you like it.