This is a story about a team who love what they do…read on….
You can count the ingredients in our signature Oxford Sourdough on one hand: 90% white wheat and 10% rye flour milled locally by Wessex Mill in Wantage, our sourdough starter, water, salt and time. While other bakeries might use yeast to get their breads to rise, we use traditional slow fermentation techniques letting the sourdough starter do its job over 48 hours – this is what gives our bread its wonderful flavour and means it is brilliant for the digestion too.
The Oxford Sourdough loaf is perfect for anything & everything from tartines & bruschetta, to a simple slice of fresh bread with butter or weekend toast with marmalade. All of our breads are handmade and baked fresh every day in our Botley bakery and available to buy from our bakery shops and cafes in Oxford city and Woodstock.
Keeping the foodie passions alive…