We source our bread and pastries from Flint Owl Bakery based in Glynde. They use organic flour, and a traditional sourdough making technique – a 48 hour proving method.

Their bread consists of three ingredients: water, flour, salt. They use no chemical additives, improvers, or fats. Each bake is wholesome, nutritious, and uniquely characterful.

Their baking technique used a starter (or leaven) that is over 45 years old – originating from the French Alps. By feeding the leaven daily, the starter will keep for many years to come.