At The Artisan Bakery we believe in making bread and patisserie of the highest quality using only the finest ingredients and traditional time tested recipes with a modern angle.
Most of our breads are made using out 10 year old Sourdough culture, giving us our unique flavour and texture.
We work in partnership with a small family run mill in the Cotswolds who supply us with rare and heritage type grains.
The Bakery is in operation 24 hours a day, in the early hours of the morning our bakers mix, ferment and shape the loaves for the next day.
They are then retarded in special linen cloths for a minimum of 16 hours. We use this technique to gain flavour and prolong shelf life naturally as no chemicals are used in our breads.
As we believe in quality over quantity we have elected to keep our product base small, this is to enable and ensure consistency throughout.