Bread made
by hand,
from this place.

Every loaf I bake begins with rainwater collected from our Barham farm. The flour is milled from grain grown without chemicals. The salt comes from Lake Charm. Nothing else finds its way in.

I follow the traditional method of wild fermentation, using a living sourdough culture. The bake changes with the seasons. Each day I read the dough by feel and smell and look, and adjust accordingly.

Alongside the sourdough, I sometimes bake a fruit loaf using local dried fruit, grown and dried without chemicals.

Each loaf reflects this landscape.