Andy specialises in slowly fermented wheat and rye sourdoughs as well as producing a wide range of traditional yeasted breads, including baguettes, ciabatta, tin loaves and breakfast muffins; and an ever expanding range of pâtisserie. For a full list of breads and pâtisserie see the products page.
Top quality bread begins with top quality ingredients, so all ingredients are carefully sourced, mainly from organic producers. Speciality flour comes from Felin Ganol Watermill and white flour from Shipton Mill. For more information on the ingredients and baking methods, see the about page.