A dense wheat-free sourdough loaf made with a blend of dark & light rye flours.
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
Dark rye flour, light rye flour, salt, yeast, water, rye levain (rye flour)
It contains: Gluten
Store in a cool, dry place.
Initially bread was produced in the Clarke’s restaurant kitchen after service to supply the restaurant and the café, however as external