- Free delivery in High Wycombe and surrounding areas -


My semi sourdough which uses a modified sourdough recipe with one hour in the prover at 25c then just 3 hours proving in the fridge rather than overnight. Gives a good mid point between a regular dried yeast loaf (the lighter loaf the semi-sourdough is sitting on) and full sourdough.
Older Post
Newer Post
Close (esc)

Foodie News

Sign up for our Foodie Newsletter and a free account to find out what's happening in the sustainable artisan food scene.

Age verification for the purchase of knives

By clicking enter you are verifying that you are 18 or over.


Shopping Cart

Your cart is currently empty.
Shop now