Learn why including sourdough in your diet could make managing menopause a little easier — and tastier.

Sourdough fermentation does more than make your loaf tangy and chewy — research shows it can break down some gluten, making it easier on your stomach for those with gluten sensitivity. Curious to find out more?

Mould happens — and that’s perfectly natural. Unlike industrial loaves packed with preservatives like fermented wheat flour, fresh sourdough is alive, tasty, and naturally slower to mould. With a few clever storage tricks (including our freezer-ready sliced loaves), you can enjoy your sourdough for longer without fear.

Get ready to dive into Sourdough September with us! This month-long celebration honours genuine sourdough bread and the passionate bakers who craft it. Stay tuned to get the scoop on our exciting weekly activities and special events throughout this delicious month.

School’s back, and we’ve lined up some fab sandwich recipes to kick off the term with a bang! Whether it’s a kids’ lunchbox or a grown-up work lunch, we’ve got you covered with simple classics, bakery-inspired creations, and a few seasonal September twists.

Have you ever grabbed a loaf of bread thinking, “No additives here!” and noticed it stays fresh for weeks? That’s often thanks to fermented wheat flour. It sounds wholesome, but it’s really an industrial trick. Bacteria ferment the flour to produce propionic acid, a preservative that keeps bread soft and mould-free, all without listing the usual E numbers.

August is berry season at its boldest — plump raspberries, juicy blueberries, and strawberries so sweet they don’t need sugar. We pile them high over golden eggy bread, letting the warm juices mingle with every buttery bite. It’s summer on a plate… and possibly the best excuse to have dessert for breakfast.

White bread might be soft, nostalgic, and everywhere — but behind the supermarket loaf is a story of speed, science, and ultra-processing. We dig into the rise of the Chorleywood method, why 80% of bread in the UK still comes from it, and what a better white loaf could look like.