Our country bread returns, but this time in a tin!

A mainly-white two-thirds white, one-third wholemeal, leavened with our sourdough starter, shaped into a tin and baked until nicely coloured on top. A lovely soft crumb, with a slightly nutty aroma from the wholemeal bran.

Makes great sandwiches, perfect with salted butter, and works brilliantly as toast or under baked beans, whichever you fancy.

A great, versatile, everyday bread.

Leavened with a wholemeal flour starter, a creamy white baguette, slow-fermented and baked hot and fast with a crisp crust.

Hot off the presses, a brand-new bread for us!

Slow-fermented white and wholemeal foccacia, made with extra-virgin olive oil, some Borders rapeseed oil, a bit of dark brown sugar, topped with flaky sea salt and oregano.

A lovely hearty bread, full of wholemeal goodness thanks to the flakes of bran in our Mungoswells wholemeal flour. 

With a malty flavour and soft crumb, this is comfort bread to the max. 

One-third wholemeal and two-thirds white flour gives our bagels a satisfying chew and a rich malty flavour.

Hand-rolled, each looks a little different, and we boil them in a honey mixture (a bit of Montreal in West Linton) to add a bit of sweetness and bake them hot and fast to give them a shiny crust and a soft crumb. 

Perfect for smoked salmon, poached eggs, anything you fancy!