The recipes have been handed down from generation to generation and they only use natural, high quality ingredients and traditional long fermentation methods. Each bread has its own unique sourdough starter, is shaped by hand and takes up to 48 hours to mature (10x longer than average supermarket bread). The result is rye bread that is not only healthy, but also incredibly delicious. In fact, we have won more stars for our bread at the Great Taste Awards in the last 5 years put together than any other UK bakery. We also specialise in brioche pastries and loaves, as well as savoury and sweet snacks. The breads are all handmade freshly everyday using traditional methods that take time and care. Karaway use 3-4 stage natural fermentation processes and each bread has its own sour started or mother dough we makes each bread unique in its character and flavour. For some of the breads, they also use a unique pre-fermentation called scalding, during which the gluten starts to break down and the natural sugars present in the flour start to develop. This makes the bread softer, moister and somewhat sweeter in flavour, whilst also being easier to digest. As the scalding keeps the moisture in, the bread also stays fresh for longer.