BREAD at the Guardian

We use organic flours , and specialise in sourdoughs.
Our wild leaven was developed at The guardian , and is now fed daily.
All breads are baked at the premises daily.
We have an assortment of breads sour dough and traditional-, crunchy grain, rye, 100% wholemeal, traditional whites.
Prefer something sweet- fruit sourdough, or sticky buns / savoury -cheese , tomato and bacon rolls .