The Slow Bread Company was is a family Bakery set up by our Head Baker Nick May and his wife, after years of baking his naturally-leavened bread for friends and family.
After his wife foolishly took some of his bread into her office and passed it around, he was forced to abandon his previously sedentary publishing job to meet the demand from all those who tasted it. In fact, it appears that everyone who ordered a loaf has re-ordered – so he must be doing something right. His unique leaven, cultured and mollycoddled over the years, is what gives the loaves the wonderful ‘bready’ flavor that all our customers love so much.
We are happy to consider developing specific products for new and existing clients.
We have a number of both professional and amateur chefs and cooks who join us for a couple of shifts a week to learn and help out. As long as you don't mind early starts, and you think you could benefit from working with us, please contact us for more information.