We pride ourselves on the calibre of our bakers and confectioners, all of whom are highly trained masters with extensive skills and experience gained on the continent. We produce over 10,000 loaves every day in our Beaconsfield bakery, 364 days a year.

Many of our traditional recipes are baked using time-honoured techniques and feature authentic ingredients. Clean, unbleached flours with natural fermentation methods are the secret to our breads’ long shelf life. Our product selection is extensive, ranging from classic bloomers and tin loaves to tempting pastries, rustic breads, natural sourdoughs, rye’s, high fibre multi-corn and wheat-free alternatives.

As all our breads are made on site we have the flexibility to tailor-make the products you require. Part-baked, fully-baked, specially packed, bespoke orders; whatever you want, when you want it, we guarantee to deliver.