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A dense wheat-free sourdough loaf made with a blend of dark & light rye flours.

Produced in:Notting Hill


Sally Clarke Bakery says:

The Bakery was established in 1989 to meet the growing demand for our top-quality, hand-shaped artisan breads, Viennoiserie and patisserie, which we still serve in the restaurant and shop. This remains our focus today and the bakery produces a full r

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Dark rye flour, light rye flour, salt, yeast, water, rye levain (rye flour)

Allergy Advice

It contains: Gluten

Storage Information

Store in a cool, dry place.

Meet Sally Clarke Bakery

Notting Hill

Initially bread was produced in the Clarke’s restaurant kitchen after service to supply the restaurant and the café, however as external

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