Chalk Hills Bakery

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.