Sourdough dominates in this artisan bakery with owner and baker Chris Chamberlain making bread in the ways of yesteryear with some recipes dating back to the 13th Century. Breads are dense, heavy and a meal in themselves (but goes with soup or salad if you're a piggy like moi). Chris' wife Chris (wo)mans the shop most days and hands over the loaves to the waiting bread-o-philes like myself.
Offerings range from a ye olde worlde 13th Century Fruit Loaf packed with dried fruits and spice, to 100% rye bread, sweet potato and onion bread, and the more adventurous Roast Beetroot Bread. And yes I've tried most of them. The best-selling Olive and Rosemary is probably my favourite.
|Rosemary and Olive Bread - giggyup good!|
|Roast Beetroot Bread|
|Hot Cross Easter...Circle?|
|Something for the sweet tooth.|