List of breads
We make just five breads every day, with a couple of specials at the weekend. All breads are vegetarian.
Organic Baguette
Classic, crusty French-style baguettes, containing just organic flour, water, salt, yeast, and a little of our sourdough culture for extra flavour. We use no fat and no sugar. The baguettes are hand-rolled and left to prove in lengths of French linen (called ‘couches’ in French). Once risen, they are baked on the floor of the oven with lots of steam to ensure a thin, splintering crust.
Great for: picnics, soups, sandwiches, and eating on the way home from the shop!
Organic Multigrain
This is probably our most popular bread. A low G.I. (glyceamic index) loaf packed with seeds, that goes even more nutty and crunchy with toasting. This bread is extra-moist and contains our sourdough culture, so it lasts for days. There is no added fat or sugar in this recipe.
Great for: piling high with salad and cheese, dipping in soups, slicing thinly and topping with smoked salmon or pastrami, or my favourite which is just toasted with vegemite or my mother-in-law’s marmalade.
This bread won a gold award in the Taste of the West Food Awards in both 2007 and 2008.2009
2010 Organic food awards Commended  copy.jpg){kind=small}
Organic Bordelais
This is our classic, a substantial, French-style sourdough from the Bordeaux region. It is a fantastic everyday bread, made mainly with white flour, with a hint of rye and wholewheat flours for a little more flavour, resulting in a light grey crumb and dark golden crust. The crumb is holey and irregular, a sign that the loaf is moulded by hand, and not by a machine which would homogenise the texture. We use our sourdough culture to naturally leaven this bread, so there is no added yeast, fat or sugar in this recipe.
Great for: all the time.
This bread won a gold award in the Taste of the West Food Awards in 2007.
Highly commended 2010 organic food Awards 
Organic Cloudy White
A light and simple white loaf baked in a tin shape, perfect for sandwiches and makes the best toast. There is no added fat or sugar in this recipe.
Great for: toast toast toast!
This bread won a gold award in the Taste of the West Food Awards in 2008.
Organic Spelt
This wholemeal loaf is made entirely with spelt flour, and is therefore suitable for those who find modern varieties of wheat difficult to digest. There is no added fat or sugar in this recipe, and only a very small amount of yeast (0.1%). It is mostly leavened with our spelt sourdough, and has a distinctive savoury tang.
Great for: those suffering from mild wheat allergies. It goes really well with smoked salmon for some reason!
organic food awards 2010 Commended
Organic Olive and Thyme (Saturdays)
A punchy Provencale loaf made with a mix of organic green and Kalamata olives, organic olive oil, and organic thyme. There is no added sugar.
Great for: olive enthusiasts. Try it in a bacon sandwich, it’s delicious!
This bread won a gold award in the Taste of the West Food Awards in both 2007 and 2008.
New! 100% RYE BREAD!
When?
Launched at the Royal Cornwall Show last week, our new Rye bread has proved very popular already, and we will be supplying it to the shops from late June. My poor bakers are absolutely exhausted from baking so much beautiful bread for the Royal Cornwall, that I think they need a rest, so we will start making the Rye bread next week (23rd June- ish). I haven’t decided quite how many times a week we will bake the rye bread – that will depend on demand, but you will be able to order it, so speak to your shop, or contact us direct.
What?
It is a really great bread for those people looking to avoid wheat, but also for wheat-eaters who fancy a change. Rye bread is very different to wheat bread, much denser as it has a lot less gluten, and more nubbly and Northern European. Our 100% Rye is most accurately described as a Volkornbrot (full corn bread), as it includes all the rye grain, not just the whiter middle part, and the dough is made with a mixture of coarse ground whole rye flour, chopped whole rye grains, and sunflower seeds. Around 80% of the flour in the bread is used in the sourdough culture (used to leaven it), so it keeps for days, tastes nicely tangy, keeps the loaf as light as possible, and keeps gumminess to a minimum. There is no added sugar or fat, so it is a pretty virtuous loaf to be eating! We have added a very small amount of commercial yeast to help it rise a bit more, but the ratio of yeast to flour is only about 0.1% - very little compared to the 4-8% found in mass produced wheat loaves.
How to eat and store
Rye bread keeps best in the fridge, wrapped in cling film, or in a cool part of your kitchen. It will freeze, and you can toast it, but I find rye toast is a bit hard even for a crust fiend like myself!
You can slice it very thinly, thanks to the dense nature of the crumb, so it is perfect for canapés, as well as snacks at any time of the day. Rye bread is traditionally eaten with cream cheese and pickly things like gherkins, or with pastrami New-York deli style (although they normally go for a white rye bread). My favourite is a slice topped with a mashed banana for breakfast – sounds odd but so good!
It helps to think of rye bread as a totally different pleasure from wheat bread, and to adjust expectations accordingly. It will never be spingy, soft and chewy, but it will be mouth-fillingly tangy, almost clean-feeling, full of whole grains and a chewy crunchiness, and if you’re anything like me, you will reaching for another slice as soon as you have bitten into the first one! Really moreish stuff, which is great for something so good for you.
Other specials:
When we feel like it:
Organic Ciabatta
Organic Walnut and Rye
Organic Roasted Potato and Rosemary
Organic Raisin and Rosemary
On Valentine’s day:
Organic Butter rich heart-shaped rolls
At Easter:
Organic Apricot and Hazelnut with spices
At Christmas:
Organic Cranberry and Hazelnut with festive spices.