OUR SOURDOUGH, OUR SPECIALITY

ANCIENT, MAJESTIC TRADITIONS

The History

Sourdough is the ‘King of Breads’, being the oldest form of leavened bread recorded over 5,000 years ago in ancient Egypt. Using only naturally occurring wild yeasts and bacteria to form a ‘starter’ that is carefully kept and nurtured before being added to flour, water and salt, the product is 100% natural. Our starter at Seasons is over 16 years old! Dan won’t tell us if he has given it a name – but it most certainly is an old friend.

Taking Our Time

Time and patience are key elements of both sourdough, and Seasons baking generally.

Making our sourdough takes three days. Combining the ingredients, folding the dough and leaving it overnight to prove develops texture, depth and complexity of flavour that simply cannot be faked by other means. The sourdough is shaped by our bakers, not in tins, placed on special sourdough cloths to rest and rise, and then slashed to give them their characteristic ‘burst’ when they are baked.

Experience Counts

Dan’s craftsmanship and innovation in trying out fabulous flavour combinations has led to the creation of a multi-award winning range of sourdough loaves and rolls that offer incredible taste and amazing versatility of use.

Our Flavours

Our current range is available as large or small loaves, rolls, or as our 1kg toastie loaf. We usually have at least five different varieties available in the shop each day, and can produce any of the range on order. We are also always looking for new flavours to try, & would love to hear your suggestions!