One of our longest running loaves boasting a large fan base in Bristol. This gold award winner combines stoneground wholemeal flour with poppy, sesame and sunflower seeds – inside the dough and out. The seeds roast and toast during baking to give a lovely nutty taste. Try it toasted with Somerset butter.
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DON'T WORRY, WE'LL NEVER GIVE YOUR DETAILS OUT TO ANYONE ELSE
It’s been around eight months since our blog post about Covid-19 rearing its ugly head, and now we’re back in another Lockdown. Lockdown 3. Before March last... Read More