Chalk Hills Bakery

Our brandA selection of our bread

Our breads are made with levain or sourdough that contains no commercial yeast, only naturally occurring wild yeasts from a mixture of  flour and water from the tap.  The loaves take a while to proof, but the time taken enhances the flavour and lengthens the shelf life without the need for preservatives.  This long fermentation method is a process that maximises the full potential of the flour and is what makes our bread look and taste outstanding.

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Product Standards

Artisan Baker Association members are encouraged to list their products and their corresponding sourdough baking standards below. See the standards.

Product: Standard:
This bakery has not yet provided product standards.