Round rustic roll made from sourdough that has fermented. It has a light and subtle flavour. Perfect to use with a burger or as an accompaniment to soup.

This long and flat ciabatta has a very open texture, a light crust and a splash of olive oil. Fantastic for making open sandwiches, tasty bruchetta or used as a rustic pizza base.

A mix of spices, chives and oregano make this delicious Focaccia. Both the crust and the crumb have added olive oil and oregano for a fuller flavour.

A soft malted grain bakery style bap. Ideal for sandwiches or hot breakfast baps.

Rustic, stone-baked bread with an open texture. Lightly dusted with flour.

Rustic, stone-baked bread with a little rye flour. Enriched with linseed and sesame seeds. Open textured and lightly dusted with flour.

Multicereal small baguette with wheat, rye and oat, linseed, sunflower kernels and sesame.

Totally versatile soft bread made with French flour giving a rich traditional bread taste.

A rich, soft finger roll with a traditional brown crust and salty flavour.