You can now order artisan bread that we personally collect on a Thursday and Friday direct from the baker. This is Traditional bread, made slowly with top quality English or French stone ground flour.

We are the only shop in Leicester that sell this bread and it's of the finest quality, comparable with De Gustibus in London. You can order for pick up each Thursday or Friday from 10.15 am. Due to the small size of the bakery and the traditional methods used you need to place your order by 2pm on the Monday or preferably earlier. Call us on 0116 2700771 and we'll have the order ready for you!

The loaves available include:

Sourdough - The dough is fermented for around 24 hours using a starter culture and is baked in a wood fired oven.The crumb has a distinctive springy, crumpet-like texture.This loaf will keep for around a week in the bread bin and is delicious lightly toasted.

'Local' Wholemeal - Local Organic wheat is stone ground in the Whissendine windmill for this loaf.The stone grinding process is not just traditional and picturesque, it retains a very high proportion of the vitamins and minerals in the flour which are lost in the modern roller mills.The dough is fermented for around 24 hours using beer barm, the yeasty froth from the fermenting ale at the Grainstore Brewery in Oakham and the loaf is baked in the wood fired oven.The crumb is smaller and less elastic than Sourdough. The flavour is malty with a touch of bitterness.Low yeast. Low salt. High roughage. High in Vitamins and Minerals. Keeps well. Easy to digest.

7 Cereal Wholemeal - All of the germ as well as the bran are retained in this flour to maximize nutrients and roughage.A long fermentation helps to make the dough digestible and develops flavour without excess yeast. Low yeast. Low salt. High roughage. High in vitamins and minerals. Easy to digest.

Crusty White Bloomer - A strong organic Cotswold flour is used for this loaf. Hand shaped and proved in cloths, the loaf is baked in the wood oven to develop a perfect crust.

White Tin -This loaf looks similar to the one in your supermarket but don’t be fooled! A strong French stone-ground flour for this loaf and it's fermented slowly using a “sponge mix”.  This system which was commonplace in the village bakeries of our forefathers uses a proportion of each day’s dough to mix with the next day’s batch. Together with a slow fermentation the system delivers taste and digestibility.

Honey and Nut Loaf - Made from a sourdough base with the addition of dried fruit, nuts and a little honey. It benefits from a slow (24 hour) fermentation. This bread is especially baked as an accompaniment for cheese.It is also delicious on its own or lightly buttered.

Other loaves include the the Borodinsky Rye, fabulous Fruit Loaves, Muffins and Tea Cakes!