Using knowledge and techniques passed down and finessed over countless generations, they bake from scratch using exclusively Shipton Mill flour, natural ingredients, and all their bread is shaped by hand. For us, process is fundamental – it is what underpins our products. Our bread isn’t just the result of one late night’s toil. We begin working on the fermentation process for some of our sourdough starters far in advance of baking the dough at the final stage, and one of our bigas is now 15 years old! Our head-baker carefully tends to the dough daily, to ensure the perfect level of fermentation is reached. Using natural leavens, and the simple ingredients of flour, water and salt, we create a wide range of sourdoughs, from young, creamy and sweet loaves to the more mature sourdoughs which have a real kick to the flavour. Not using yeast in our sourdough breads also makes them easier to digest. Our beautiful range of pastries and cakes are also made fresh each day on site, with authentic methodology and scrupulous attention to detail.