Bianca's

Made with just four simple ingredients: flour, water, salt, and a natural sourdough starter. Slowly fermented for over 24 hours, this loaf has a crisp crust, a soft, airy crumb, and a mild flavour that pairs beautifully with both sweet and savoury foods. A simple, everyday bread made with time instead of shortcuts.

Your beloved classic, now in a bigger and easier shape to deal with.

Made with 50% wholegrain spelt flour and a generous mix of seeds, this naturally leavened loaf is slowly fermented for over 24 hours to develop flavour and texture. It has a hearty, nutty taste, a soft crumb, and a wholesome character that’s perfect for everyday sandwiches, toast, or enjoying simply with butter.

Prune, cocoa & hazelnut – deep, rich and not too sweet.

Olive Ciabatta –2 x 500 g A light, airy ciabatta made with slow fermentation and generously filled with Kalamata and green olives. It has a crisp crust, an open crumb, and a rich Mediterranean flavour.

Rye gives sourdough a deeper flavour and a soft, moist crumb. It is naturally denser than a classic wheat loaf and stays fresh for longer. Rustic, hearty and full of character. Perfect with butter, cheese or honey.

Apples, walnuts and dry plums