Bestseller
Country Sourdough
Our house loaf. Stoneground white and wholemeal, fermented for 48 hours, with a blistered dark crust and an open, custardy crumb.
£5.20
Our story
One arch, one oven and a starter called Doris
Ember started in 2014 with a secondhand deck oven, a mixer bought off a closing pizzeria and a jar of starter that Hannah carried up from London on the train.
Ten years on we're still in the same railway arch on Blossom Street, still in at 3am, and Doris still gets fed twice a day. Our flour is stoneground at a family mill in North Yorkshire, we use nothing but flour, water, salt and time, and whatever is left at closing goes to a community pantry around the corner.
Hannah & Callum ReidFounders and head bakers
48 hrsfrom first mix to the oven
2,600loaves baked every week
0additives or improvers, ever
How a loaf gets made
Slow on purpose
No shortcuts, no bread improvers. Just a long, cold ferment that gives our loaves their flavour, their crust and their keeping quality.
-
01
Feed
Doris gets a feed of stoneground flour and water the night before, until she is bubbly and sweet-smelling.
6pm the night before -
02
Mix and fold
The dough is mixed slowly, then stretched and folded by hand every 40 minutes for four hours.
Four gentle folds -
03
Slow proof
Shaped loaves rest in cane baskets in our cold room for up to 36 hours. This is where the flavour comes from.
Up to 36 hours -
04
Bake
From 4am the loaves go straight onto hot stone with a burst of steam for that deep, crackling crust.
4am, every morning