We are a small family run bakery, who have over the past eighteen months started to bake traditional sourdoughs. We have found that as our starter continues to age and get stronger the better the volume and taste of our product. With a few taste testers, our sourdough's have really started to take off. We have tried wholemeal sourdough's and fruit sourdough's as well. We have also found that the sourdough's work really well as toasted sandwiches and have become a staple over lunch.
Artisan Baker Association Standards: