Where it's from
Our sourdough is flour, water, salt and levain, and nothing else: no improvers, no premix. The flour is the one that matters most, so it comes from a mill we can drive to.
FlourLowen Mill, stone-ground, 11 milesWaterFrom the tap, cold, overnightSalt2% of the flour weightLevainFlour and water, fed twice a day since 2017
Five suppliers, all close enough to collect from if a delivery goes wrong.
- 11 miles
Flour
Lowen Mill
A water mill up the river. Stone-ground strong white, wholemeal and rye, from wheat grown on the farms around it.
- 6 miles
Butter & milk
Sedgecombe Dairy
Butter for the croissants, milk for the buns, cream for the cakes.
- 3 miles
Eggs
Holt End Farm
Free-range, delivered Tuesdays and Fridays.
- Next door
Pork & lard
Fenner's
The butcher two doors down: lard for the lardy cake, pork for the sausage rolls.
- 8 miles
Berries
Tithe Barn Fruit
Raspberries and strawberries in summer for the celebration cakes. Frozen fruit never.
Some things can't come from up the road: cardamom, cinnamon, chocolate, sugar and olive oil. We buy cardamom as whole pods and grind it every Monday.