This is our original. Simply what made us Bricknell Bakehouse.

Made using our personal rye/white sourdough starter (born in April 2025), fermented and baked in a process that takes over 72 hours.

Dusted with flour and hand scored with A for Amy.

Aprox 850g

Ingredients | flour, water, salt.

Our generous 1kg artisan boule folded with carefully selected extra mature cheddar and wild rosemary handpicked from our garden at Grey Gables. Rich, savoury and deeply aromatic, with golden, melted pockets running through an open crumb.

Perfect alongside a warming bowl of soup, sliced thick and toasted with salted butter, or made into an indulgent grilled cheese.

Lightly floured, hand scored and garnished with a fresh rosemary tip.

Ingredients | Flour, water, salt, extra mature cheddar, fresh rosemary.

This is 15% Heygates Malt Crunch flour added to our og recipe, delicately coated in oats. Same hefty boule.

We think this rich earthy flavour and subtle seed inclusion adds a hint of toasted sweetness and brings a deep, malty caramelised warmth to Bricknell Bakehouse.

Oat dusted and hand scored with a simple slash.

Ingredients | White strong flour, Heygates malt blend flour, water, salt, rolled oats.

Our hefty original boule made darker but slightly sweeter. Studded with bittersweet chocolate for warmth and complexity. Rustic, bold and beautifully dark.

Pair it at breakfast time with blueberry conserve, or your favourite marmalade, or go savoury and try with your favourite pate or soup.

Dusted with flour and hand scored with C for chocolate (or noir).

Ingredients | Flour, water, salt, sugar, cocoa powder, dark chocolate chips.