WINNER OF GOLD AWARD at the Tiptree World Bread Awards 2015
Made with our wheat leaven and a biga (italian for a sponge or poolish), and using flour that has the characteristics of Italian "tipo 00", this light and airy slipper (which is what ciabatta means) of a loaf and is just the thing to stuff with cured meats and cheese or to sop up the best olive oil.
Available as Demi and Mini rolls.
Stour Mill Multigrain Boule
WINNER OF SILVER AWARD at the Tiptree World Bread Awards 2016
Using wholegrain flour and a natural wheat leaven, this loaf has a rich nutty taste and a good holey crumb. This is the bread for those lovers of wholemeal bread and is an ideal accompaniment to hearty soups and smoked fish. Available as buns.
Stour Mill White Boule
WINNER OF SILVER AWARD at the Tiptree World Bread Awards 2014
Using nothing but unbleached white flour, (for both the sourdough leaven and the main dough), sea salt and water, this is our baker’s favourite loaf. He makes no apology for preferring the white – it has such a good ‘wheaty’ flavour and makes an unbelievable sandwich. Available as buns.
WINNER OF BRONZE AWARD at the Tiptree World Bread Awards 2014
Our Brioche is stuffed with all the bad things we love. We make no apologies for the two eggs and 100 grams of butter that go into each loaf, giving it a voluptuous and sinful texture. You will not be able to leave it alone.
Available as buns and rolls.
Walnut and Raisin Boule
Made with our natural leaven, dark and moist, this is the bread for cheese. Stuffed with walnuts and raisins and long fermented, the bread has good keeping qualities and a little goes a long way. Perfect at the end of lunch or dinner.
Couronne bordelaise (because it is crown-shaped) is made with the same flour as our Baguette a L’ancienne, giving it a sweet nutty depth of flavour that can only be achieved through very long fermentation. Easily tearable into rolls, it is the ideal bread for a lunch or dinner party.
Baguette a L’ancienne
Our Baguette is made from a sponge or ‘poolish’ and fermented for over 24 hours before being shaped and baked. This is not a sourdough, but uses tiny quantities of baker’s yeast to feed the initial fermentation and a low protein French-style flour to ensure authenticity. The result is a beautifully light baguette with a sweet nuttiness due to our excellent secret flour. The first time we produced these in any quantity for one of our local outlets, they sold out in two hours. We also make half baguettes and buns from this dough.
Available as buns and rolls.
Our Miche, a soft-crusted oval loaf is made from our long-fermented baguette a L'ancienne dough (with the secret flour) and is a superb soft bread. Lovely for breakfast or kid's sandwiches.
Our Parisienne loaf, a thicker baguette made with our long-fermented baguette dough - has just the same sweet, nutty taste due to our excellent secret flour and hand-crafted shape.
Old Dough (Pâte Fermentée) White Boule
Using dough held back from our baguettes as the leaven, this technique produces a delicious loaf that is best described as a cross between regular yeasted bread and sourdough. Tastes like regular bread - lasts like sourdough!
Rock Salt Focaccia
Our Focaccia is also long-fermented, with a soft texture – due to the large quantities of olive oil – and topped with rock salt. Each slice is enough for two people, and when split makes a great base for Mediterranean sandwiches.
In a classic 'Miche' shape, this is a light and savoury loaf, studded with black and green olives. Ideal as an accompaniment to a light lunch or as part of any bread basket.
First discovered in a tiny bakery behind Piazza San Marco thirty years ago by the baker as a hungry teenager, this is a favourite. The generous quantity of figs makes this breakfast by itself. Also perfect with parma ham and blue cheeses.
All butter muffins, the old-fashioned way. The dough is fermented for 24 hours, creating a deep magnificent flavour. Cut, proved and then traditionally baked on a hot griddle. Split and lightly toasted, these are the best and only base for eggs benedict, and are the ideal teatime treat.
Our demi-brioche bun is the perfect combination for a good burger - not too sweet (no sugar - the sweetness comes from the slow fermentation, eggs and butter)with an egg glaze and a luxurious softness that does not fall to bits in your hands. Try it and see!
Available as hot dog rolls and sliders
Naturally Leavened Waffles
Using Belgian Pearl sugar for delicious nuggets of sweetness, these incredibly light and fluffy waffles are perfect for breakfast or dessert. Fermented for 24 hours.
Less than 5% fat; no Bicarbonate of soda; no yeast; no artificial preservatives.
A hearty round loaf, made with natural leaven, a mixture of flour and oats and long-fermented, this is an obvious partner to any ploughman's lunch. With a deep nutty flavour, it makes superb toast. Excellent with soup.
Light Rye Boule
The unique taste of rye combined with a natural rye leaven produces, lightened with wheat flour, a superb, classic rye loaf. Best kept for a day before slicing, it is the accompaniment to any Northern European feast.
Spelt Loaf – White or Brown
Introduced by the Romans to Britain, spelt is a wild ancestor of modern wheat, containing much less gluten, which makes it suitable for anybody who suspects that ordinary bread makes them feel bloated or fatigued. In fact, it's so delicious (a distinctive grassy flavour) that it's worth trying just to get an idea of what a legionary on Hadrian’s Wall ate as his staple 1,900 years ago. Made with spelt flour and a natural wheat leaven.
Available as 1.2kg and 1.7kg bloomers.
Sandwich Bloomer - White or Multigrain
Using the same dough as our Stour Mill loaves, these are the ideal sandwich loaves for pubs, restaurants and delis with which to make the best-tasting sandwiches. Fermented over 24 hours, both types have the unique Slow Bread Company flavour. Watch the return business for your sandwiches when you buy these loaves.
Available as 1.2kg and 1.7kg.
The classic egg-enriched plaited loaf made with our leaven, free-range eggs and honey is, like all our breads, fermented over 24 hours to produce a rich and very tasty loaf that will have you dreaming of childhood. However, we should state that is not officially kosher.
Scones - Plain, Fruit or Cheese
Our scones are the English classic: moist and full of buttery flavour. That's because we use unsalted butter, locally-milled English self-raising flour, milk, salt and sugar. The fruit we use are sultanas and our cheese is a mature cheddar. Generously-sized, they are the tea-time favourite.
Naturally Leavened Bun - White or Multigrain
Our Naturally-leavened buns, almost square in shape, are made using the same dough as our signature Stour Mill Loaves and have superb lunchtime rolls. Generously filled, they make a substantial meal.
Soft White Baguette Bun
Described as the 'ultimate burger bun' a long-fermeted yeasted dough produces a light bun, but one that will not fall apart once a burger with trimmings is added - always so annoying. It is proving a great success with pubs and restaurants all over west London.
The half baguette is made with the same long-fermented dough as our Baguette a L’ancienne and is perfect for sandwiches. For when half a baguette is just what you need.
Our baguette roll, made with the same long-fermented dough as our Baguette a L’ancienne, is the perfect breakfast roll. It also looks and tastes perfect in a bread basket.
Full of flavour, this long fermented dough produces light tangy floury baps. They make the best breakfast baps, burger baps or just a great vehicle for sandwich fillings. Unlike the commercial variety, these have no additives, just flour, water, salt and tiny quantities of yeast to start a 24 hour fermentation.
Our bagels are made with a 24-hour poolish and then hand rolled, boiled and baked. These are dense, chewy, incredibly moreish bagels - as far away from the factory product as they can be.