02/08/2024
For thousands of years bread has been a staple of the human diet and as always the fresher the better. The scoring on sourdough is not only for looks and allowing the bread to rise in its signature way, but it’s a bakers mark, a signature to know who’s craft went into making it. We use it so we can quickly tell the difference between the two different types we make.
Our Sourgough, made with or 50/50 light and dark rye starter, flours and 6X, cooked daily, and served to every table while you wait for your meal with our Umami Butter made on site with Cream and yeast extract made with all of our bread trimmings.
And our Black Treacle Brioche Buns, topped with nigella seeds, for that buttery but savoury flavour, with all the light airiness of a traditional brioche. The perfect bun for our burgers, made with the trimming from Aged Sirloin and Fillet.
