We make our bread throughout the day rather than through the night in contrast to many other bakeries. We do this for a few reasons, that it provides our customers with fresher bread that has not been waiting overnigh. We have spent years finding the recipes and techniques we use and are particularly indebted to Maurice Chaplais from Maison Chaplais, Wayne Caddy from the School of Artisan Food, the team at Le Cordon Bleu London and Christopher’s daughter Tiffanni who worked on developing many of our products including the ‘bloomer’ named after her. We use the finest ingredients: our flour (mostly organic) comes from Shipton Mill, the Bioreal organic yeast, fine sea salt and organic omega rich seeds – Sesame, Flax, Sunflower, Pumpkin, Millet and chopped Rye. Because we often use slow fermentation processes that soak flour and grains overnight the natural flavours are released, more nutrients are available and they are more easily digested than bread which is forced to ferment and baked quickly.