Our sourdough breads are made over 3 days using just flour, water, our natural leaven and salt to create loaves with beautiful texture and flavour. We use flours from Shipton Mill and Matthews Flour mill in the Cotswolds.

Our brownies are made using Belgian Chocolate and butter to create a rich, melt in your mouth texture with a wafer-thin crust.

We only ever use free range eggs in our bakery. We have our own small flock of hens but demand has exceeded supply so Derwent Valley Free range eggs keep us stocked.

We also have a long-term project to produce our own ingredients to use in the bakery. It been lovely this year to use our homegrown carrots in our carrot cakes and also our carrots and potatoes in our vegan curried vegetable pasties. All of the herbs we have used this year have come from our garden.

We'll be planting fruit trees this Autumn and our rhubarb crowns will be going in the ground next week. You can keep up to date on our progress on our facebook page.