Organic, stoneground, locally-milled flour, French sea salt from Guérande and water. That is all that goes into our bread.
Naturally leavened, our bread is fermented for hours to allow the gluten to break down, aiding digestion and adding real flavour. It is then baked at a high, intense heat giving the loaf a wonderful blistered crust and soft, light, delicious creamy crumb.
It's how it has always been made and how great bakers continue to make bread today.
At the 2019 & 2018 World Bread Awards, our bread won the Sourdough category.
Pastonacre is a bakery based in Cley-next-the-Sea on the beautiful North Norfolk coast - an area once called Pastonacres.
Our bakery shop is open at 09:30 Tuesday - Saturday, where we will sell our bread, doughnuts and pastries direct from the bakery until sold out.
At various days in the week we also supply freshly baked bread to Back to the Garden just outside Holt, Brancaster & Salthouse Stores and the restaurants Wiveton Hall Cafe, The Wiveton Bell, The Dun Cow in Salthouse; Socius, The Hoste & North Street Bistro in Burnham Market; The Hero in Burnham Overy Staithe; The Anchor in Morston and The Moorings in Blakeney.
If you are a local business that would like to serve our bread please do get in touch.
We are a small business, supported by the local community, so 5p from each loaf sold goes towards supporting local community projects along our beautiful coastline.
We are really proud that in our first year of business Pastonacre supported the Cley Old Harbour Project and now from September 2018 we will be donating to our local primary schools - Langham Village School & Blakeney Village School
Our Bakery is powered from 100% renewable electricity.