ALLERGIES

We spend a lot of time making our bread. It is a passion, a way of life and a daily balancing act. 

 

All our bread is naturally leavened - that means it is fermented over time. We just use organic and locally milled flour, water and French sea salt from Guérande to make our bread. 

 

We adjust our daily process depending on the temperature, humidity and fermentation. We use no commercial yeast in our bread, so it takes a while for our bread to rise. This allows the gluten to break down, aiding digestion and adding real flavour. 

 

Many people who suffer from gluten intolerance find they can eat and digest properly fermented bread. 

Our bread is suitable for VEGETARIANS & VEGANS.

 

 

- IMPORTANT ALLERGY ADVICE -

ALL OUR BREAD IS MADE IN AN ENVIRONMENT WHERE SESAME IS USED IN ABUNDANCE AND WHERE THERE MAY BE TRACES OF PEANUT. IF YOU HAVE A SESAME OR NUT ALLERGY - DO NOT EAT OUR BREAD OR PASTRIES.

It is important you are aware that the CEREALS we use in our bread, such as WHEAT, RYE, SPELT, OAT and BARLEY contain the protein GLUTEN. 

Our SPROUTED RYE bread contains seeds including SESAME & GLUTEN.

 

Our SESAME LOAVES contains seeds including SESAME & GLUTEN. 

Our CINNAMON BUNS contain MILK & GLUTEN.

Our DOUGHNUTS, CRUFFINS, CROISSANTS & PAIN AU CHOCOLAT and other pastries contain MILK, EGGS & GLUTEN.

If you are unsure about any of the above please get in touch.

 

FOOD HYGIENE RATING