Description: Crusty and chewy white bread made in the traditional way by leaving dough overnight to ferment. This produces the distinctive slightly sour flavour. Best eaten fresh. Has only 5 ingredients (flour, salt, water, olive oil, yeast). Thus no preservatives and short shelf life. Ciabatta means slipper in Italian because loaf is in the shape of a slipper.

Uses: Sandwiches, dipping with oil and dukkah, crostini.

Variations: Loaf, 150gm mini or 100gm roll

Shelf Life: 2 days

Pide

Description: Middle Eastern flat bread - very soft with an open, holey texture.

Uses: Great for dipping in hummus, dukkah or oil. Also great cut long ways and filled like a roll.

Variations: Loaf, pocket or piadina

Shelf Life: 2 days

San Francisco Sourdough

Description: Our most popular loaf. A versatile sourdough with a slightly moist and characteristically chewy texture.

Uses: Excellent for savoury sandwiches.

Variations: Vienna or sourdough stick

Shelf Life: 3 days

Turkish Bread

Description: This traditional Turkish flat bread uses the 5 original bread ingredients (flour, salt, water, olive oil, yeast) and black cumin seeds, to produce a light loaf with a lovely texture and smell.

Uses: Great heated, dipping, fill like a
panini and great with antipasto.

Variations: 600gm flat bread long (pictured), 900gm vienna loaf or 150gm bap

Shelf Life: 2 days

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