To get maximum flavour and nutrition out of the breads we use sourdough or slow fermentation methods. Sourdough leaven is also used in croissant dough and puff pastry to add texture and taste. Wholemeal flour is added in savoury pastry and dark rye in sweet for really robust flavours. We're always working to come up with the best and most seasonal flavour combinations that we can.
We use local stone-ground organic flour from Yorkshire Organic Millers. Being able to use our own market garden produce is wonderful and helps keep those food miles to a few footsteps. We're also lucky to have a network of fantastic producers to use: free range organic pork for the sausage rolls, organic milk in glass bottles from the local milkman and cheeses from the Botton Village Camphill community.
Here's a little selection of what's available each week. To see the bounteous full range please visit us at Ripon Market on Thursdays or get in touch to join our weekly mailing list for home delivery in Tollerton and Easingwold on Saturday mornings.
100% stoneground flour, 25% of which is wholemeal. Naturally leavened, just flour, water, seasalt and time. Simple and wholesome.
50% wholemeal with added malted wheat flakes. Robust and flavoursome.
100% stoneground, unbleached white, made with a slow-fermented yeasted poolish to bring out the natural sweetness of the flour.
Olives marinated in lemon, oil and herbs; rosemary from the garden; locally produced rapeseed oil.