Last edited: 6 March 2017

Range of sourdoughs appearing daily

  • Organic Spelt and Wheat Sourdough
  • Organic Black Rice, Black Sesame Seed Sourdough
  • Mixed Olives and Herbs Sourdough
  • Five Grain Levain (a sourdough)
  • Sourdough Fruit Loaf
  • Walnut and Honey (Walnut and Fig on Sunday)

We currently have two rye breads. The first is a rugbrød, baked on Wednesday and Friday. Note: this bread will appear gummy (due to pentosan gums in rye flour) if eaten within 24 hours of baking. The second is a light rye to which we add sprouted rye grains to boost nutrient value.

A gluten free loaf (primarily nuts and seeds) is baked each Wednesday and Saturday and kept frozen for sale on all other days that the bakery is open.

Finally, a Honey and Spelt sourdough is baked Wednesday, Saturday, and Sunday. While all sourdoughs last well, this bread is truly good on the second day.

Other sourdoughs baked are 

  • Parmesan and Cracked Black Pepper sourdough (Sat, Sun)
  • Chocolate and Cream Cheese sourdough (Sat, Sun)
  • and iany bread which gathers our interest may appear on the shelves at any time.

Below are some photographs of the bread - note that this page is still under construction and therefore requires more photographs and more on the nutritional content of our products.