Bara Teg
Image: Franklin, Conna, and Charlotte, the members of our bakery team
We have a micro bakery located in our farmhouse, where our team bakes all of the bread for our shop.
Using organic flour, all the bread is made by the sourdough method. Slow fermentation allows the nutrients in the wheat to become digestible, making a delicious and nutritious food staple.
Our bread is baked and available in the farm shop every Thursday, Friday and Saturday morning. Most weeks we sell out by the end of the day, so be sure to hurry over to bag your loaf!
In the future we hope to expand the bakery and extend our range, but at the moment we are close to capacity.
Our regular bakes include:
White loaves with a bit of rye and wholemeal (for a deeper flavour)
Brown boules with whole grains of malted barley
40% wholemeal loaves
Baguettes on Thursdays (approved of by our French members)
Ciabatta on Fridays, made with organic extra virgin olive oil (approved by Italian friends)
Focaccia on Saturdays with a variety of seasonal toppings