BREAD BREAD BAKERY: This bakery specialises in long fermentation sourdough bread with flavours that are enhanced by the use of organic and stone-ground flours, sourced from Cann Mills in Dorset and Shipton Mill. A robust 500 year-old ‘Mother’ starter dough - inherited from their original Franco Manca pizza founders - offers maximum digestibility and gives their product a much longer shelf life than many sourdoughs. Expert baking locks in moisture and gives great crusts to their artisan loaves. By contrast, they also offer a soft, rich, overnight brioche in the form of their popular plaited challah. Their savoury ingredients stand out: Lincolnshire Poacher cheddar and large, moist Nocciola olives can be found in their bread sticks. They have a superlative range of viennoiserie and offer a select range of traditional cakes and biscuits.
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