Slow fermented and lovingly handcrafted from locally sourced organic
stoneground wheat and rye flour, artificial additive and enzyme free.
Better bred white bread
Slow fermented white loaf using organic stoneground flour
Contains:Organic white flour, water, yeast, sea salt
Better bred brown bread
Slow fermented brown loaf using organic stoneground white & wholemeal flours
Contains: Organic white and wholemeal flours, water, yeast, sea salt
Royd Rye (sourdough)
Naturally leavened loaf using 100% rye flour
Organic rye flour, water, sea salt. Contains no wheat flour. Rye flour contains rye gluten
Mytholmroyd Maslin (sourdough)
Naturally leavened loaf using a mix of organic white, spelt & rye flours.
Contains: Organic white flour, organic rye flour, spelt flour, water, sea salt
Cragg Vale Crust (sourdough)
Naturally leavened loaf using 100% organic white flour.
Contains: Organic white & spelt flours, water, sea salt
We also bake a range of other breads on different days of the week
|Better Bred White||✔||✔||✔|
|Better Bred Brown||✔||✔||✔|
|Cragg Vale Crust||✔||✔||✔|
Our speciality loaf changes each week. Here are some recent specials
Organic white flour, rye flour, water, natural black olives,yeast, olive oil, sea salt (1%), herbs de Provence
Moor Ale Bread
Organic white flour, rye flour, (25%), water, Little Valley Brewery (Cragg Vale) Moor Ale, yeast, sea salt (1%)
Chocolate & Currant
Organic stoneground white flour, water, currants, vegan chocolate chips & cocoa, water, sea salt (1%).
Organic white flour, water, olive oil, malt extract, yeast, sea salt
All of our breads are suitable for vegetarians and vegans