Specialist Breads
The breads on this page are always available but are unusual in one way or another. Usually this is the ingredients but some are just regional variations of more common breads. They are mostly only available in the 500g size as it is more difficult to vary the ingredients and are individually priced where they vary from the standard price list.
Where it might help, I've provided a bit more information than usual and some ideas as to how I think they work best.
More generally, if you want a bread made up in a particular way - such as using Spelt flour - then contact me and we can discuss what is possible.
Some ingredients have become less easy to source so best to check availability before ordering.
Speciality Bread List:
Part A - Unusual Sourdough breads (£5 for the larger 500g loaf each unless otherwise noted)
French Auvergne Sourdough. Made up from a white flour starter, bread is 60% white flour, 40% rye (and is a lot lighter than this might sound)
Rye and Cranberry (£5.50): Made up from a Rye sourdough starter, bread is 80% white flour, 20% rye (plus dried cranberries)
German seeded Rye Sourdough, Rye Starter, 75% White, 25% Rye flour, mix of seeds (but incl. poppy and linseeds)
French Wholewheat (Miche). White flour starter, 20% white flour, 80% wholewheat (£4.00/£5.00).
Italian Walnut Bread (£4.00/£5.00). Made up from a white bread flour sourdough starter, 95% white/5% Wholewheat bread flour, walnuts, honey and some olive oil.
Lavender and Honey Sourdough (£4.00/£5.00) White flour sourdough starter, 50/50 white and wholewheat flour, lavender flowers and honey
Pumpkin bread (£4.00/£5.00) - Sourdough starter, white flour, pumpkin and pumpkin seeds, honey
French Country Bread Sourdough (£4.00/£5.00). Made up from a white bread flour sourdough starter, bread is 80% white flour, 20% rye and includes walnuts and raisins
Carrot bread (£4.00/£5.00) - 50/50 white/wholemeal flour, grated carrot, dill/fennel, sunflower seeds, egg (from a sourdough starter)
Breton bread (£4.00/£5.00). Made up from a white bread flour sourdough starter. Made with white bread flour (70%), Rye (15%) and buckwheat flour (15%). The result is a slightly dry, strong tasting bread but one that can be used in place of say a wholewheat bread as you wish. For collectors of trivia, buckwheat is actually a form of rhubarb.
Part B - Enriched breads (£6.50 each unless otherwise noted)
Fruited bread. White bread flour, a little sugar, milk, eggs, butter, raisins and cranberries
French Apricot Couronne. This needs to be ordered the day before. Contains white bread flour, apricots, orange juice, milk, butter, eggs and is filled with a mix of butter, sugar, sultanas and walnuts. Its not a light bread ... (ahem) ... but if you want, marzipan can be added to the filling. The bread is made into a circle (hence the title). £7.50 without marzipan, £8.50 with. It really doesn't need anything on it for eating, and works either for breakfast or a snack during the day.
Scandinavian festive bread. White bread and Rye flours, fennel, orange, raisins, maple syrup and milk. Finished with egg glaze and almonds. Its not as dense as some festive breads so works well for breakfast, but its slightly sweet taste goes well with roasts (unusual but true) and mild cheeses.
Spicy Morning Loaf (£6.00). Cinnamon flavoured, contains milk, butter, eggs, sugar, walnuts and raisins. Made with white bread flour.
Finnish Pulla Bread (£7.00). White bread flour, milk, sugar, raisins, cardomons and almonds, best imagined as a Scandinavian version of the standard French brioche.
Italian Chocolate bread (6.50). Made up with white bread flour, cocoa powder, chocolate and some sugar (not sweet but really nice with jam or soft cheese).
Brioche (£7.50). Not for those on a diet. 500g of white flour, 250g of butter, 6 eggs. It is presented so that it can be broken into individual rolls (roughly 5-6) or sliced as a bread. Can be eaten on its own, with a light cheese or jam.