Starting with high quality ingredients is of course essential but the magic is in the method. We start with just four simple ingredients; flour, water, salt and occasionally yeast. Mixing, carefully hand moulding the dough and allowing it time to prove is crucial to the process.

Firing the oven and the precise temperature and timing of the baking are all an integral part of the craft of artisan baking: next the tender dough is slipped off the peel onto the oven floor to slowly rise into a handsome loaf.

With a toasted, crunchy crust and a soft, chewy, moist crumb, our bread is a complete satisfying food.

We seek simplicity and integrity: The flour has nothing added to it by the millers, the eggs are fresh and whole, the fruit and vegetables are always untreated and they are not ‘jet-lagged’ or ‘travel sick’. Slow Food tastes good for a reason!

The raw materials are organic and where possible biodynamic, and we are careful to consider how and where they have been produced. The milk and cream come from a local Dorset farm; the only fats we use are pure butter, pure olive oil and pure sunflower oil.

In order to generate the intense heat needed to bake our bread the wood we use to fire the oven comes from local sustainable forests.

Individuals and groups are welcome to visit and see the baking process in action. Please make contact beforehand though in order to discuss a suitable time.

Below is a short film about the bakery...