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Our Philosophy

Take it Slow, keep it Natural

You can count the ingredients in our signature Natural sourdough breads on one hand: locally milled flour, 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 really rustic charm. 

 

And there’s another good reason for taking our time. Our bakers knead rather than stir the dough (stirring is how most processed breads are made). The kneading takes longer and requires a lot of skill, but it means that many people who have a low tolerance to gluten and high levels of yeast can enjoy our breads, as they are more easily digestible when made in this way.

 

 

Hand-crafted with love and nothing else

 

We are proud to be able to say that we make all our own wonderful breads, pastries, cakes and viennoiserie by hand, from scratch, fresh every day in our Botley bakery without any additives, preservatives, enzymes, improvers, or stabilisers.

 

 

It’s all about the quality & the knowledge!

 

We are passionate foodies and believe that quality is everything. This is true of the tea and coffee we sell in our bakery shops and cafes, as well as the food, and we take great care to source wonderful single estate teas and coffees and to ensure that you are served by our team who really know the products in depth and how to make the perfect cappuccino and the best tea, some would say for miles around! 

 

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