This flavour of this sourdough hearth loaf varies depending on the liquid used. We favour local micro-brewery products for moisture and taste. Always.
Whole grain wheat, bread flour, whole grain rye, brown sugar, sea salt, sourdough culture, bakers yeast, choice of beer - i.e. stouts
This loaf is a nice support for deli meats, and particularly suited as part of the BBQ experience.
Cranberry Pumpkinseed Sourdough
This great hearth loaf has been a hit since the first batch. At every turn it knocks the ball out of the park with its texture, flavour, the health benefits of a sourdough. The dried cranberries, balanced with the pumpkinseeds are a welcome addition to the sourdough base.
Whole grain wheat, bread flour, pumpkin seeds, dried cranberries, white sugar, malt powder, baker yeast, sourdough culture
Makes a great sandwich, and toast any time. This is my choice for a toasted turkey sandwich on boxing day, when you want all the flavours of Christmas, and none of the fuss.
Crusty Light Rye
This is where it all began – the first of our in-house-developed recipes - a carefully blended balance of whole grain rye flour, whole grain wheat flour and strong baker’s flour, the flavours being pulled together with the minimum amount of Dead Sea salt. Fresh yeast, an artisan’s touch and baker’s wisdom bring to you a beautiful crusty loaf with a wonderful chewy crumb.
One of our daily hearth loaves.
Whole grain rye flour, whole grain wheat flour, strong baker’s flour, salt
Makes a great Reuben Sandwich, Euro-style sandwiches, panini. A very satisfying breakfast toast. Serve it in chunks with stews, soups, or goulash. A great peasant bread. Requested for olive oil trade shows as the best complement to pure oils.
Dark Rye Sourdough
This dense and flavourful loaf has its origins in the Swiss canton of St. Gallen. On-going refinement of the recipe ultimately gave us this wonderful blend of coarse rye whole grain rye flour and rye flakes with strong baker’s flour. Dead Sea salt, a touch of brown sugar, and proprietary ingredients give this loaf is rich malty flavour. The sourdough starter and extra time in preparation increase digestibility. A wonderful loaf for those with grain sensitivities.
Whole rye flour, rye flakes, medium rye flour, bread flour, sea salt, brown sugar, bakers yeast, sourdough culture
A chewy toast, especially supporting a slice of good Swiss cheese, or served as the base of an open face Scandinavian-style sandwich. Its rich flavour can stand up to strong accompaniments.
Monastery Multigrain Sourdough
A wonderful blend of flours and seeds creates this toothsome loaf, that originated in an actual Tudor monastery. Some updating and tweaking of the original recipe created this lovely and dense hearth loaf. Bring history to your table.
Whole grain wheat flour, bread flour, crushed wheat, crushed barley, sunflower seeds, flax seeds, sea salt, brown sugar, bakers yeast, sourdough culture
Makes a wonderful hearty sandwich, and can support the flavour of strong cheeses and rich meats, soups and ales. Great to sop up the juices of a roasted suckling pig.
Normandy Apple Sourdough
This historic fruit loaf has its origins in Normandy France. Celebrating local produce, this really lovely sweet pan loaf starts with dehydrated apples that are partially rehydrated with cider from Vittoria’s own Cider Keg operation. Adding a careful blend of flours, salt, yeast, assisted with a sourdough culture, time and careful manipulation of the soft dough yields a wonderful moist and sweet loaf.
Bread flour, whole grain wheat flour, Cider Keg apple cider, sea salt, bakers yeast, dehydrated apples, sourdough culture
Makes a wonderful toast or French toast. Smells like apple pie when you slice it.
The shape of this loaf is called a boule, en francais. But people would pronounce it “boul-aye”, which made my French blood boil, so I renamed it "olive round". It's a very careful blend of whole grain flours to give the base texture, solid enough to support the generous amount of Kalamata olives inside A touch of sugar brings the flavours into balance. Great loaf for the olive lover in your house. We often present it in the form of demi-baguette.
Whole grain wheat, bread flour, whole grain rye, Kalamata olives, white sugar, sea salt, bakers yeast
Toasted and drizzled with olive oil, served with a Greek salad, it's a great complement to the Mediterranean table. The demi-baguette would be wonderful sliced on a cheese platter or charcuterie board.
This hearth loaf is one of my favourite sourdoughs. Aside from the health benefits of sourdough, and the digestive benefits of prunes, this loaf also gets points for flavour and texture. The fruitiness permeates the entire loaf, so that, as I have heard several times, “you don’t even need to put jam on it” for your breakfast toast.
Whole wheat flour, bread flour, brown sugar, large pitted prunes, sea salt, bakers yeast, sourdough culture
Aside from making a wonderful toast, its flavour is complemented by a nice brie or goat’s cheese. Very satisfying on a cheese platter.
This is a lovely white crusty sourdough, oval in shape with a nice firm crumb. Great multi-purpose loaf, neutral enough in flavour to complement any meal. A little more dense than our daily crusty farmer’s loaf.
Semolina wheat flour, whole grain wheat flour, bread flour, malt powder, sea salt, bakers yeast, sourdough culture
Toasted or untoasted, a great sandwich loaf, or the beginning of a great grilled cheese sandwich or French toast.
All the digestibility of sourdough with a good crust and consistently-textured crumb. This loaf is a blend of 97% white flours and 3% whole wheat - a wonderful hearth loaf with great chew.
Bread flour, whole wheat flour, malt powder, sea salt, white sugar, bakers yeast, sourdough culture
Great for hearty sandwiches and toast of all kinds, great for dipping, fondue.
Whole Wheat Sourdough
All the digestibility of a sourdough for those who prefer a marginally darker loaf with a little more fibre. Crusty outside, and chewy inside - a great all ‘round loaf. Oval shape.
Whole grain wheat flour, bread flour, malt powder, sea salt, white sugar, bakers yeast, sourdough culture
A great sandwich loaf, for toasts, for dipping.