Your Questions, Answered

  • Sourdough is a traditional bread made without commercial yeast, relying instead on a natural starter composed simply of flour and water. This starter captures wild yeast and beneficial bacteria from the environment, which, through a long fermentation process, gives the bread its signature tangy flavour, airy texture, and improved digestibility.

  • My Dark Chocolate Sourdough captures the essence of a premium dark chocolate bar in loaf form. It is rich and slightly sweet, with that sophisticated bitter note characteristic of high-quality cocoa.

    Crucially, this is a true bread, not a cake; it has a traditional sourdough crumb and can be enjoyed just like a fruit loaf—delicious plain, toasted with butter, or even transformed into a decadent French toast.

  • To keep your sourdough fresh, it’s best stored unsliced at room temperature in an airtight container or bread box for up to three days. For the best experience beyond that, slice the loaf on the day of delivery and freeze it immediately; this locks in the moisture, so it tastes freshly baked once defrosted or toasted.

    Pro tip: Avoid the fridge, as it causes sourdough to go stale faster!

  • Because it is a slow-fermented product, sourdough is much easier on the gut than standard bread. The long fermentation process allows natural bacteria and wild yeast to "pre-digest" much of the gluten and starches, breaking down the phytic acid that can otherwise block nutrient absorption.

    This results in a loaf with a lower glycemic index (preventing sharp blood sugar spikes) and a higher presence of probiotics, making it a fantastic choice for those who find commercial bread makes them feel bloated or heavy.

    Unlike most supermarket loaves, my sourdough is completely free from artificial preservatives, emulsifiers, and hidden additives. Because the natural acidity produced during the long fermentation acts as a natural preservative, your bread stays fresh and resists mould naturally. You’re getting a clean, 'slow' food product made with just flour, water, salt, and time.

    Want to dive deeper into the science?

  • While the long fermentation process in sourdough does naturally break down much of the gluten, making it easier to digest for many, my bread is not gluten-free.

    Because it is made with wheat flour and prepared in a kitchen that handles gluten, it is not suitable for those with Coeliac disease or severe wheat allergies. If you have a mild gluten sensitivity, we always recommend consulting with your doctor before trying sourdough, as every individual's tolerance is different.

  • My standard sourdough base is naturally egg-free and nut-free, made simply with wheat flour, water, and salt. However, because I bake a variety of loaves—including some with seeds and chocolate—all products are prepared in a kitchen that handles these ingredients.

    While I take great care with hygiene and separate prep, I cannot 100% guarantee a trace-free environment. If you have a severe or life-threatening allergy, please reach out before ordering so we can discuss your specific needs.

  • Absolutely! I am constantly in a process of recipe development to bring you new core flavours and seasonal specials. If there is a particular ingredient or combination you’re craving—whether it’s a savoury herb blend or something sweet—I’d love to hear it.

    Feel free to send me a message or catch me on Instagram with your suggestions; some of my favourite flavours have started as a customer’s 'what if' idea!