£2.40 / week for 12 weeks
Biodynamic, organic, stoneground wholemeal flour, a touch of rye and a handful of toasted seeds go into this wholemeal loaf. Known among our bakers as “Barney” this was originally developed as a low GI loaf for a pregnant regular of ours, so of course, once the baby was born, the bakers started calling the loaf by their name.
Note on subscriptions:
These subscriptions are primarily to help us control baking volumes week to week, so that we avoid wastage; therefore, don’t worry if you’re going to be away or can’t pick up your bread for any reason during the subscription period – just drop us a line via firstname.lastname@example.org and we can put your subscription on hold and have it ready to go again for you as soon as you need it.
Mon, Tues, Weds, Thurs, Fri, Sat, Sun