Our Collection

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Wholemeal Bloomer

Vanilla-Danish

Vanilla Danish

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Chocolate Twist

58% Dark Belgium chocolate & Crème patisserie made with Madagascan vanilla pods wrapped in our award winning viennoisserie dough

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Carrot Cake

Light and fluffy cake crumb baked in an assortment of delicious flavours.

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Raspberry & Chocolate Cake

Light and fluffy cake crumb baked in an assortment of delicious flavours.

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Multi-Grain Tin

Our famous multigrain dough shaped in a loaf tin.

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White Tin

Made using our baguette dough, it is fermented for 8 hours, which gives us a lovely open texture, creamy inner crome.

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Wholemeal Tin

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Large Lemon Tart

Plump Sicilian lemons, cooked to a delightful curd, encased in our rich almond shortbread & garnished with confit lemon. Delightful for those summer afternoons.

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Pear Danish

Bosc Pears poached in vanilla and Citrus syrup, sitting on Almond cream and our award winning Viennoiserie dough.

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Large Chocolate & Raspberry Tart

Dark Belgian chocolate couverture sun ripened & raspberries set in a delicate, almond shortbread pastry.

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Large Pecan Tart

Rich chocolate syrup & roasted pecans.

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Large Normandy Apple Tart

A favourite from Northern France. Plump cinnamon roasted apples, coated in our almond clafoutis batter and encased in a rich almond shortbread pastry.

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Large Apricot & Pistachio Tart

Poached apricots with a pistachio frangipane, encrusted in a chocolate & hazelnut shell, simply divine.

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Large Pear Bourdaloue Tart

Ripe pears poached in vanilla syrup nesting on top of a light & fluffy frangipane with the delicate crisp texture of almond shortbread pastry.

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Cinnamon Danish

Our award winning viennoiserie dough brushed with Charente butter then heavily dusted with cinnamon and dark muscovado sugar.

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Spelt Bread

The original form of wheat cultivated since 5000 BC. Spelt isn’t suitable for celiacs but in comparison to hard red winter wheat’s, it has a more soluble protein matrix making it easier to digest and richer in nutrients. Many wheat intolerant people find spelt a good alternative.  we make ours in a white spelt tin.

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Multigrain Baguette

Our famous multigrain dough shaped into a baguette. Also available in a demi baguette.

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40g Rolls

Fine dinning rolls available in white sourdough, multigrain, country, olive and walnut.

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Apple Lattice

Softly stewed and caramelised apples with Madagascan vanilla and plump golden sultanas, encased in our award winning viennoiserie dough.

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Focaccia Roll

Made using an overnight poolish, a technique used to create more flavour and an open texture. Once the dough has fermented for 12 hour we then shape it, drizzle it with the finest extra virgin olive oil and sprinkled with chunky Cornish rock salt, these rolls are available with or without rosemary.

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Apricot Danish

Poached apricots with almond cream sitting on our award winning vienoiserie dough, sprinkled with pistachios.

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Lemon Tart

Plump Sicilian lemons, cooked to a delightful curd, encased in our rich almond shortbread & garnished with confit lemon. Delightful for those summer afternoons.

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Pear bourdaloue Tart

Ripe pears poached in vanilla syrup nesting on top of a light & fluffy frangipane with the delicate crisp texture of almond shortbread pastry

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Pecan Tartlet

Rich chocolate syrup & roasted pecans.

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Copenhagen Danish

Minced apricots, delicate almond Frangipane, plump raisins all sandwiched between our delightful croissant dough, glazed with lemon fondant.

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Almond Croissant

Croissant dough, filled with frangipane topped with almonds and dusted with icing.

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Pain au Chocolate

Croissant dough with 70% dark chocolate.

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Normandy Apple Tart

A favourite from Northern France. Plump cinnamon roasted apples, coated in our almond clafoutis batter and encased in a rich almond shortbread pastry.

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Apricot & Pistachio Tart

Poached apricots with a pistachio frangipane, encrusted in a chocolate & hazelnut shell, simply divine.

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Chocolate & Raspberry Tart

Dark Belgian chocolate couverture sun ripened & raspberries set in a delicate, almond shortbread pastry.

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Croissants

Our Viennoisserie is made using the finest French flour and imported butter from the Charente region. They boast a light bubbly texture and a flaky crisp shell. This was given a gold star at the Great Taste Awards.

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Pain Aux Raisin

Using our croissant mix, vanilla crème patisserie, sprinkled with raisins.

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Brownie

Made using the finest Belgian dark chocolate, deliberately under baked to give it a lovely fudgy texture.

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Olive Bread

Made using a blend of wheat flour, durum wheat and sourdough. Folded with parmesan cheese and juicy Kalamata olives.

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White Bloomer

Made using our baguette dough, it is fermented for 8 hours, which gives us a lovely open texture, creamy inner crome.

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Quiche Lorraine

Short and flakey pastry filled with a smooth nutmeg cream, smoked Wiltshire ham, aged cheddar and
tangy tomato.

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Leek Stilton Quiche

Bubbly, buttery, brisee pastry, rich royale mix, sautéed leeks and creamy Stilton cheese in our nutmeg centred royale mix. Quintessentially British.

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Mushroom & spinach Quiche

Sautéed field mushrooms, wilted baby pousse in our nutmeg centred royale mix.

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Petit Pain

A selection of our sourdough favorites, individually portioned. Ideal for sandwich making or grilling.

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Demi Brioche Rolls and Buns

Made using our pain de mie dough and our rich brioche dough, these buns have a rich buttery flavour with a light crumb.

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Walnut Loaf

This is our country bread laced with walnuts from the Grenoble region of France.

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Savoury Muffins

A short muffin crumb in assorted savoury flavours, filled with spinach and cream cheese or olives.

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English Muffin

A traditional English Muffin, hand cut and double hearth baked.

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Scones

A perfect short crumbed scone made with double cream, milk and butter, plain, sultana or cheese.

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Raspberry & Chocolate Muffin

Our muffins come in a variety of seven flavours, all packed to the brim with fruits or chocolate.

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Lemon & Poppy Muffin

Our muffins come in a variety of seven flavours, all packed to the brim with fruits or chocolate.

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Double Chocolate Muffin

Our muffins come in a variety of seven flavours, all packed to the brim with fruits or chocolate.

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Carrot Muffin

Our muffins come in a variety of seven flavours, all packed to the brim with fruits or chocolate.

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Blueberry Muffin

Our muffins come in a variety of seven flavours, all packed to the brim with fruits or chocolate.

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Banana & Bran Muffin

Our muffins come in a variety of seven flavours, all packed to the brim with fruits or chocolate.

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Apple Crumble Muffin

Our muffins come in a variety of seven flavours, all packed to the brim with fruits or chocolate.

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Brioche

Our Brioche has 38% butter content, we only use lescure butter, which we consider to be the finest. It’s great toasted for breakfast, spread thickly with strawberry jam or used with pates and terrine’s.

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Fruit Bread

Our fruit bread is a blend of rye flour, wheat sour dough and rye sourdough. It is packed with apricots, walnuts and raisins. This is ideal bread for all types of cheeses.

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Focaccia

We make our focaccia using Poolish dough which gives us a beautiful open light texture. Its drizzled with the finest extra Virgin Olive oil, topped with organic Rosemary & chunky sea salt crystals.

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Pumpernickel

Our version of the classic German “Kastenbrot”. We use coffee instead of water to give a deep rich flavour. This bread is wonderful with cheese, charcuterie and jams.

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Parisienne Baguette

Our baguettes are made using finest French flour for authenticity they are retarded for 8 hours to give us this wonderful French aroma, they are then baked directly on the soul of a very hot oven giving us a thin crispy crust. Also available in a demi baguette.

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Olive Ciabatta

The same aerated dough as our ciabatta, filled with the finest Spanish green olives, a drop of extra virgin olive oil & a pinch of herbs de Provence.

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Ciabatta

An authentic Italian bread meaning “slipper” due to the shape. We use stone ground wheat flour, wholemeal and dark rye. It has a long fermentation which gives us a lovely open texture. Perfect for soups.

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Spelt

Made using a blend of wholemeal spelt & white spelt Levain. It has a perfect thick, dark open bubbly texture and has a nutty sour aroma. Great with soups, stews and other rustic dishes.

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Country Sourdough

This is a mixture of wheat and rye flour. It has a dark golden crust and open bubbly texture. It is proved for 18 hours in wicker baskets due to its high water content. This bread is good with breakfast, rustic dishes and cheeses.

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Chocolate Cookies

A traditional fudgy double chocolate chip cookie.

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Anzac Cookies

An oat based apricot and sultana biscuit, with mixed peel and golden syrup.

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Multigrain Sourdough

This bread is made using a blend of malted flour stone ground wheat flour and sourdough. It contains a mixture of seeds, pumpkin, sunflower, flax, millet, alfalfa, sesame, poppy and our own malted wheat grains.

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Rye Sourdough

This bread is made using light rye flour and 10 year old sourdough culture. It originates from France, and has a light and aerated crumb traditionally eaten with shellfish but equally delicious with cheese or charcuterie.

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White Sourdough

This is our wheat sourdough bread. We have shaped it in the regional French shape known as “chapeau”
This bread is marvellous toasted for breakfast but equally as good with other dishes.

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Banana Muffin Cake

Light and fluffy cake crumb baked in an assortment of delicious flavours.

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Cinnamon Cake

Light and fluffy cake crumb baked in an assortment of delicious flavours.

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Lemon Muffin Cake

Light and fluffy cake crumb baked in an assortment of delicious flavours.