Bayley & Sage – What’s new in-store…

We have recently introduced two new bread suppliers with amazing success………

Born & Bread
French baker Manuel Monade inspired by the Slow Food's Salone del Gusto has brought a little Gusto to London with his fabulous breads. The bakery's hot heart is it's wood fired Llopis oven, with its stone carousel that rotates with the turn of a huge steel wheel, turns out perfect loaves with dark, blistered crusts. The oven gives a crisp exterior to the Kentish flute, a slim stick with a holey sour crumb that bulges out of cuts between its gnarled ends. Round loaves of organic white have a gentle off-white crumb, which slices cleanly and toasts well.

Only organic stone milled flour which is unbleached and free of additives and preservatives is used. This enables the grain to maintain the beneficial vitamins and minerals that would otherwise be lost in commercial factory milling processes.

The famous Kentish starter (originally made from Organic Kentish apples) is used as the raising agent for all the breads. A little is retained each day for the next days bake and refreshed to keep the mother starter alive. This process helps to give the breads their unique flavour.

Breads Etcetera
All these breads are made using organic stoneground flour and sea salt. All the breads are yeast free and made without stabilisers, chemical enhancers or e-numbers. All the breads are completely natural and made from original recipes by Breads Etcetera. All the products may contain traces of nuts and wheat.

There are six breads in this particular range all made and baked with the utmost care and attention, the signature Danish Original is approximately 1kilo in weight made with 100% Danish rye, cracked rye, rye flakes, 5 seed mix and malt.

Also available are coconut macaroons, a firm childhood favourite, wheat and gluten free and also homemade cookies and triple chocolate brownies that will melt in your mouth.

The good loaf has never tasted so good………………………………