LA FROMAGERIE
Pagnotta: Specially imported by La Fromagerie from Altamura, Puglia, Italy. Made with Durum wheat flour & baked in a wood burning oven.
Poilâne: Classic French sour dough is baked in special wood burning oven; it will keep well, toast & serve with 'everything'
Pain de Mie: A classic white sliced sandwich loaf, we use it to make croque monsieur
Clarke’s Bakery
Brioche Loaf: Rich buttery bread made with free range eggs & unsalted french butter
Hazelnut & Raisin: White flour & malt crunch flour loaf packed with hazelnuts & raisins - perfect with cheese
Walnut Bread: Delicious toasted with rillettes or smooth duck liver mousse, also perfect with cheese
Rosemary, Raisin & Sea Salt: Perfect with cheese
Ciabatta: Classic Italian white bread made with extra virgin olive oil
Honey Wholewheat: Made with pumpkin & sunflower seeds & a touch of honey, topped with oats.
Seeded Granary
Wholemeal: 100% Wholemeal flour
Croissant & Pain au Chocolat
Boulangerie de Paris
Traditional Baguette: A rustic white sour dough baguette.
La Parisienne: A rustic white bread in the shape of corn ears.
Rye Raisin with mixed seeds
Walnut & Raisin made with wholemeal flour
Fig Campagne
Black Olive Bread
Ciabatta
Handmade German Breads
Traditional German recipes using German flours: Sold by weight
Sonnenblumenschwartz: 100% Rye Sour Dough with sunflower seeds
Nusschwartzbrot: Dark rye Sourdough with hazelnuts *contain a little wheat
Leisamenschwarzbrot: Wholemeal, Rye, Wheat Sourdough with Linseed
