Sourdough, Fridays and Saturdays.
Slow fermented and baked in small batches, so it sells out. Pre-order and yours is set aside with your name on it.
- Classic sourdough£5.95
- Seeded sourdough£6.25
Next collection: Friday and Saturday, from 10am.
Two loaves, made the slow way.
Fermentation, storage and freezing.
Our sourdough starts with flour, water, salt and our own live sourdough starter. Each loaf is shaped by hand and left to prove slowly overnight before baking the following morning, giving the flavour time to develop. Expect a golden crust and a soft, gently chewy centre, lovely freshly sliced and just as good toasted with butter.
Storing
Best enjoyed within 2 to 3 days of baking. Keep your loaf at room temperature in a bread bin, with the cut side down to help prevent drying. A paper bag is suitable for short-term storage; a sealed food bag keeps the centre softer for longer, although the crust will soften. Avoid the fridge, which speeds up staling.
Freezing
Freeze while fresh and fully cooled, either whole or sliced, in a well-sealed freezer bag. Enjoy within three months for the best flavour and texture. Slicing first means you can take out just what you need and toast straight from frozen. For a whole loaf, defrost fully, remove the wrapping and refresh briefly in a hot oven to restore the crust.
Choose a day, choose your loaves.
Collection only, from 10b Station Road, Kirkham, PR4 2AS.
Your loaves are on the list.
A confirmation email is on its way. Here is what we have set aside for you: