The Kentish Flute 275g

A traditional, white baguette made with our Kentish mother starter. Once you start eating you won’t want to stop. Tell your customers to buy 2 as one will be eaten before they get home! Unbleached stone ground white WHEAT FLOUR, water, sourdough starter, salt.

Rustique

A seeded baguette(Sesame, Poppy and Sunflower Seeds) and covered with the three seeds. Unbleached stone ground white WHEAT FLOUR, water, sourdough starter, salt, Sesame, Poppy and Sunflower Seeds.

Belle Pavot 275g

A baguette with elongated ends and covered with poppy seeds. The crunchy ends do not usually last very long! Unbleached stone ground white WHEAT FLOUR, water, sourdough starter, salt and poppy seeds.

White loaf 400g & 800g

These Loaves are not full of air! Slice and you will discover a nice even crumb, with a firm crust, that slices easily and is perfect for sandwiches and toasting. Our Kentish starter gives it a nice tang. Unbleached stone ground white WHEAT FLOUR, water, sourdough starter, salt.

Wholemeal loaf 400g & 800g

This loaf demonstrates the same qualities as the traditional white loaf but has a fuller flavour due to the added wheat germ and bran, which also means it has a higher fibre content. Stone ground wholemeal WHEAT FLOUR, water, sourdough starter and salt.

Focaccia comes in a large sheet (4 quarters) 1400g

Topped with sea salt and rosemary, and drizzled with extra virgin olive oil. This is great bread for dinner parties, perfect with
antipasti and salads. Available in 4 different forms: Plain, Rosemary, Cherry tomato, mixed.Unbleached stone ground white WHEAT FLOUR, water, sourdough starter, salt and extra virgin olive oil.

Rye Sour 100% round loaf 800g

Unusually, rye bread is better eaten slightly stale as the flavour develops over two or three days. Fewer calories, less gluten, and it still tastes like a loaf of bread not a cardboard cake! 100% DARK & LIGHT RYE with no wheat! Works very well with smoked salmon and any kind of fish.

Cottage Cobs 100g

Our white sour cobs are ideal for the kids’ lunchbox or for making beef burgers. As with all our white loaves, great crumb texture and taste are combined with a delicious soft golden crust. Unbleached stone ground white WHEAT FLOUR, water, sourdough starter, salt and extra virgin olive oil.

Ciabatta 300g

The classic Italian ‘Slipper’, a superb soft crumb and light crust. Perfect for halving and toasting on the griddle, equally at home for Panini or oven warmed and served with a great olive oil. Mixed with a high hydration and shaped with traditional methods, this bread has a very light aerated crumb. Unbleached stone ground white WHEAT LOUR, water, sourdough starter, salt and extra virgin olive oil.

Ciabattinni 150g

Same as Ciabatta, but a smaller size ideal for sandwiches or panini. Unbleached stone ground white WHEAT FLOUR, water, sourdough starter, salt and extra virgin olive oil.

Walnut & Raisin 500g

A superb accompaniment for the cheese board, filled with WALNUTS and RAISINS. This bread’s intense sweetness comes strictly from the raisins and naturally caramelized crust. It can also be eaten for breakfast with butter and jam. Unbleached stone ground white WHEAT FLOUR, water, sourdough starter, salt, WALNUTS and RAISIN.

Walnut 500g

A nice round white loaf flavoured with WALNUTS. Unbleached stone ground white WHEAT FLOUR, water, sourdough starter, salt, WALNUTS.

Olive bread 500g

Throumbes black olives baked in white dough lend this loaf very well to the cheeseboard. Unbleached stone ground white WHEAT FLOUR, water, sourdough starter, salt, black olives.

Tomato oregano 500g

A white loaf filled with delicious sun blushed tomatoes and oregano. Unbleached stone ground white WHEAT FLOUR, water, sourdough starter, salt and sundried tomatoes.

Paillassou 800g

A very wholesome and rustic loaf, this bread could be said to be the French equivalent of a Ciabatta. It has an open crumb, and is only a little heavier than its Italian cousin. Unbleached stone ground white WHEAT FLOUR, water, sourdough starter, salt.

Pain de Meteil 800g

A great loaf for those of us trying to avoid wheat but who can’t quite let go of our penchant for white bread; this bread is 60% white WHEAT FLOUR, 40% RYE. Excellent toasted. Unbleached stone ground white WHEAT FLOUR , DARK RYE, water, sourdough starter and salt.

Spelt 500g

Made from 100% WHOLEMEAL SPELT FLOUR, this bread contains no wheat, making it perfect for people with wheat intolerance It is quite dense and has a sweet tangy flavour. WHOLEMEAL SPELT FLOUR, water, sourdough starter and salt.

Pagnotta 2000g

The most traditional of our breads, made from the best flour (French type T85) and using 100% sourdough starter; it has a dense crumb and thick, dark crust.
Available in traditional round loaf or long loaf (making it perfect for sandwiches.) French T85, DARK RYE, water, sourdough and salt.

5 Cereals 800g

Made with natural starter and a blend of 5 flours: WHEAT, RYE, RICE, OAT AND BARLEY and 5 different seeds: Pumpkin, Linseed, Poppy, SESAME and Sunflower, salt, water and honey. It keeps for up to 3 days and is especially good toasted as a breakfast bread.

Green Olive Bread Sticks 85g

Snack sized bread sticks with whole green olives. Equal amounts of unbleached dough and Italian olives. Unbleached stone ground white WHEAT FLOUR, water, sourdough starter, salt, extra virgin olive oil and green olives.

Danish Rugbrod 800g

This bread is delicious and healthy because it is low in fat, contains no oil or sugar and is rich in wholegrain and dietary fibres. Made with 100% DARK RYE FLOUR, sunflower seeds, linseeds, water, sourdough starter, salt.

Praise for our bread – don’t just take our word for it!

Walnut 500g

‘A Total Joy To Eat’
Nigel Slater

Walnut 500g

‘It’s a Wonderful Loaf’
Speciality Food Supplement (The Caterer)

Walnut 500g

‘The Good Loaf Has Never Tasted So Good’
Dan Lepard – Time Out

Walnut 500g

‘I Managed to Get Hold Of The Hottest Loaf In Town – Levain’s Kentish Flute’
Nigel Slater

Walnut 500g

‘Remarkably airy for a Rye Bread, this 100% rye sour has treacly/sour under taste’
Sunday Telegraph

Please note that all of the above are made in an environment that produces breads with nut content
* We cannot guarantee that the Olive Bread is 100% stone free
* Please note that all of the above are made in an environment that produces breads with nut content
* Please also note that all the above breads are prepared with a starter made from RYE FLOUR
* Please also note that;

Unbleached Flour
We use flour that has aged naturally after being milled. The grains are more denser with a lot of proteins and also the breads have got a denser texture.