Baguette

Our take on a classic bread!

It’s made with True South West Flour, milled by Stoates & Sons at Cann mill, using wheat grown as part of a pioneering project to bring diversity back to British grain.

This flour doesn’t come from a single wheat variety. It’s milled from a population of seeds made up of hundreds of different types — a living, evolving field of grain that adapts to its environment over time. It’s grown organically without  chemicals or use of artificial fertilisers. The result is a crop that’s not only more resilient to climate and disease, but one that supports healthier soil, greater biodiversity, and genuinely richer flavour.

This is non-commodity wheat, meaning it isn’t sold into the global grain system for the lowest price. Instead, the farmers are paid what the grain is actually worth, based on its quality, care, and contribution to a better food system. It’s a fairer, more transparent way of doing things, one we are fully invested in.

Like most of the flour we use, it’s one that changes slightly with the seasons. That challenges you to work with it, not against it. And it gives you something in return that modern, industrial grain never can. Character.

We use a mix poolish and leaven in our bloomer. The poolish gives a yeasty sweetness and the leaven adds complexity and keeping quality. It’s shaped by hand, proved in a couche, and baked free-standing to get a thin, crackly crust.

This bread is what we are about as a bakery. Grain that’s alive, farming that truly regenerates, and bread that’s built on care and attention, not compromise.