A soft loaf, enriched with milk powder, unsalted French butter and fresh buttermilk.
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
White flour, water, buttermilk, milk powder, sugar, unsalted butter, salt, yeast
It contains: Gluten, Milk
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