The Art of Authentic Sour Bread: A Tradition of Purity and Flavour

In the world of breadmaking, the distinction between traditional sour bread and commercial sourdough is both profound and essential. Our bakery proudly stands as a bastion of the time-honoured tradition, producing sour bread that honours the simplicity and authenticity of its origins.

At the heart of our sour bread lies a commitment to minimalism and quality. We use only four ingredients: premium Italian flour, water, salt, and our cherished sourdough starter, aged over 10 years. This mature starter is a living legacy, imparting an unmatched depth of natural flavour and aroma to our bread—a testament to the timeless art of fermentation.

Contrast this with the sourdough bread commonly found in supermarkets. These loaves often bear a long list of ingredients, including added oils and various additives. While these ingredients may extend shelf life or enhance texture, they detract from the genuine sourdough experience, introducing flavours and textures far removed from those found in traditional sour bread.

The choice of Italian flour in our bread is deliberate. Renowned for its superior quality, this flour not only enhances the texture and flavour of our bread but also plays a crucial role in its nutritional profile. It's a choice that echoes our dedication to quality at every step of the baking process.

In contrast, supermarket sourdough often utilises lower-grade flour, a compromise that affects both taste and nutritional value. The industrial process employed in their production further strips away the nuances of flavour and texture that are the hallmarks of authentic sour bread.

In summary, our sour bread is a celebration of purity, quality, and tradition. It stands in stark contrast to the mass-produced sourdough found in supermarkets, offering a genuine taste of a centuries-old art form. Each loaf we bake is not just food but a piece of history, crafted with care and respect for the timeless tradition of breadmaking.