Ordering

Q: How do I place an order?

A: Orders are placed through our website. Select your products, choose Collection or Delivery at checkout, and follow the prompts.

Collection

Q: Can I collect my order?

A: Yes! Local collection is free and scheduled depending on demand. You’ll receive a message confirming when your order is ready.

Delivery

Q: Do you deliver?

A: Yes, via Royal Mail tracked delivery.

Q: How much is delivery?

A: Delivery costs depend on parcel size:

• Small parcel (£5): Fits 1–2 items

• Medium parcel (£10): Fits larger combinations, e.g., 2 boules + 2–3 packs of crackers + up to 2 cookie batches

Q: What if my order is too large for one parcel?

A: Additional parcels may be required. Examples include:

• 2 medium parcels

• 1 medium + 1 small parcel
  We will calculate the total postage and confirm with you before dispatch.

Q: When will my delivery arrive?

A: Orders are fulfilled depending on demand. Feel free to contact us for current lead time.

Products & Packaging

Q: Can I order multiple items?

A: Yes, but please note that some combinations may require multiple parcels. We’ll confirm any additional postage before dispatch.

Q: Are cookies baked fresh?

A: Cookies are pre-ordered and baked fresh from frozen on the day of dispatch to ensure quality.

Q: Can I order cakes?

A: Cakes are currently archived while we focus on a smaller, curated range for January. They will return!

Changes & Other Questions

Q: Can I change my order after placing it?

A: Please contact us as soon as possible. Changes may be limited depending on the baking schedule.

Q: Where can I find full delivery details?

A: For more information on collection, Royal Mail parcel sizes, and postage, please see our Shipping page.

Q: How to tell if your sourdough bread is dry or stale?

A: Dry sourdough bread will be crisp and hard to the touch, while stale sourdough bread will feel leathery and tough. If you leave sliced bread exposed to air, it will naturally lose moisture and become dry, but it won’t necessarily be stale. Staling happens when starch granules within the bread transfer moisture into the air pockets of the bread (source). Through this process, stale bread ends up feeling tough and leathery and can actually retain moisture. On the other hand, dry bread just feels crisp and dry, without much moisture at all.

Whether your sourdough bread is just dry, or if it’s actually stale, there are plenty of recipes that you can make which utilize dry or stale bread. Try making sourdough croutons, bread pudding, French toast, or even bread crumbs with your dry/stale loaf.

Q: How to store sourdough bread so it lasts longer?

A:  As a general rule, sourdough bread will last longer if you store it at room temperature, covered with either a cotton bread bag or a kitchen towel. Storing bread in a plastic bag won’t allow the bread to “breath,” so it may grow mold faster, and storing it in the fridge will speed up the staling process (source). So, storing your sourdough in a cool environment covered with some type of cloth is the best option.

Q: When should you throw out sourdough bread?

A: Sourdough bread naturally has a longer shelf life than regular breads made with commercial yeast. Even though this is true, every loaf of sourdough bread will eventually go bad. As a rule of thumb, if you see mold on your sourdough bread, if it smells bad, or if it tastes bad, throw it out. That’s easy enough!

Q: How do I serve a large boule for guests?

A: There are lots of ways but our preferred is to slice your loaf (we recommend the Kitchen Devils bread knife), sprinkle liberally with water, form a foil basket around its base to keep it together and pop in a hot oven for 15 mins ish. Looks great out of the foil and placed as a whole boule into a linen lined dish or basket.

Q: Why do you not bake every day?

A: Sourdough is a long process, so we’re always doing something in the kitchen, whether it’s feeding the starter, shaping, or prepping the dough. The baking part is just one step. Depending on demand we don’t need to bake every day, but sourdough is a daily commitment. We are a domestic, small concern, run by a busy mum who works her life and her sourdough together as efficiently as possible. See the life of our boules on our about us page.

Q: Is sourdough sour?

A: Yes, sourdough has a characteristic sour or tangy taste, which comes from lactic and acetic acids produced by lactic acid bacteria in the sourdough starter. The intensity of the sourness varies, depending on factors like the type of flour used, the fermentation time, and the specific bacteria and yeast present, which bakers can adjust to control the final flavour.  

One consequence of the common belief that sourdough should be sour is that commercial sourdough is too sour. Sadly, most commercial sourdoughs aren't actually sourdough breads. They are yeasted breads that have had acetic acid, malic acid, and/or fumaric acid added to them. This "Sour Patch Kids" version of fake sourdough bread will set your teeth on edge. A natural product has trouble competing with a chemistry lab in the sour taste department. Chemists tend to produce a one-note taste that isn't very appealing. Worse, it has soured many people on the idea of sourdough. All too often at the bakery we heard people tell us, "I tried sourdough once, and I don't like it."

Q: Is sourdough better for you?

A: You can google, but definitely yes. Sourdough can be a healthier choice than other breads due to its slower fermentation, which makes it easier to digest, promotes better nutrient absorption by reducing phytic acid, and results in a lower glycemic index (GI) for more stable blood sugar levels.

We fell in love with sourdough and its entire process, not to mention all the added benefits that align with producing a cleaner, higher-quality bread product for all its health benefits: digestion, glucose homeostasis, probiotics, better nutrients, and reduced gluten content.

Q: What is a micro bakery?

A: A microbakery is often a small, part-time operation, often run by a sole trader making tens of loaves a week in a home kitchen. And here are the challenges… High operational costs due to smaller production volumes. Limited access to equipment and technology. Challenges in securing financing and investment for expansion. And competition with larger, more established bakeries. It’s not a breeze!

Q: What can I freeze?

A: All of the products we supply are fresh and suitable for freezing.

Boule freezing hacks | Slice and open freeze, transfer to bag once frozen ready to get out by the slice. Or slice the whole loaf and put parchment between each slice, ready to get out the freezer by the slice. Perfect for that morning toast.

Q: Can I ask another question?

A: We would like that, use our contact us form for a chat.