Since 1999 we have gained a good reputation as bakers of SPELT products. We use very high quality Spelt flour that is grown without the use of pesticides or herbicides. None of our products use any gluten enhancers. Apart from using a little Rye flour and some oats, SPELT is the grain of choice for all our products (we do also have a bread made with gluten free flour). Spelt is an ancient grain with many similarities to modern wheat, but with a high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein, B complex vitamins, vitamin E, iron and zinc, and both simple and complex carbohydrates. Spelt is also a good source of fibre. Wholegrain Spelt like Rye has a low Glycaemic Index (GI)
Our bread is made the old fashioned way, most of it using overnight fermentation. This unlocks the minerals that are bound up in the grain and increases digestibility. Longer fermentation also means longer shelf life, which you will find many of our customers confirm.
All our products are made using Spring Water from our own farm. We use only Sea Salt harvested the traditional way from the Atlantic coast.
We have endeavoured to use these good ingredients to make delicious food for you. We hope you like it!