Even with our standard bread range, when we do use commercial bakers’ yeast, we still apply our principles of patience and perfectionism. We use minimal amounts of yeast, we knock back the dough (twice in the case of our rolls) and we give our products time to prove. This ensures the perfect texture is achieved as well as great taste. 

Both large and small tin loaves, and a range of sizes and shapes of roll are available in white, granary and multiseed.