Family-run sourdough bakery in the heart of Kings Heath. We use heritage grain flour, wild yeast cultures, and long fermentation. Every loaf is shaped by hand and baked in a stone-deck oven. No additives, no shortcuts.
Exceptional
Slow-fermented for 24 hours using heritage wheat flour and wild yeast. Crisp crust, open crumb.
Exceptional
Dense, dark rye bread with toasted caraway seeds. Perfect with cheese or smoked fish.
Very Good
Fluffy Italian flatbread studded with Kalamata olives and fresh rosemary from our garden.