We strive to bake healthy, nutritious, naturally leavened bread using a variety of organic, heritageand modern grains grown + milled in the UK. And we want to share this bread with our local community. Our journey started when Vic’s health deteriorated dramatically due to Crohn’s disease (a form of inflammatory bowel disease). During recovery we started investigating the ingredients that we’re included in our normal diet and didn’t like what we were finding. We enjoy making food from scratch and this focus on improved health and wellbeing over the last few years has developed our baking and cooking. We bake using the base ingredients, excluding additives, keeping our recipes as simple as possible, whilst maximising the taste and nutritional value.
A lot of diets require various foods to be cut out. Vic’s Crohn’s diet involved a lot of changes, but, she still wanted to enjoy some of the foods that she used to eat. Fortunately for us, in the case of bread, this didn’t involve avoiding bread altogether, we just needed to make changes to make some changes. At first we slowly cut out processed bread by moving to real bread – containing just flour, water, salt + yeast and then progressed to sourdough bread.