All the bread I bake is made using traditional methods of slow fermentation.

I use low yeasted overnight sponges, natural sourdough

Fermentation of the dough is started

AT LEAST

16 hours before it even goes into the oven.

This means the bread I produce is full of flavour

WITHOUT

the use of any artificial flour improvers, emulsifiers,

other additives or an excessive amount of salt.

All the bread is made with organic flour produced by

YORKSHIRE ORGANIC MILLERS & Shipton Mill

'There's bread and then there's REAL BREAD'

www.foodforthoughthaxby.co.uk

01904765878