BreadBread Bakery specialises in sourdough bread products using locally sourced organic flour. Our doughs are produced in a slow, natural way and fermented over 24 hours. This renders the finished breads more tasty, more digestible and longer lasting. The breads are baked in wood-fired ‘black’ ovens made of bricks. The special refractory clay used to make the bricks is from an ancient quarry in France. Stone-baked breads have a better crust, a more complex flavour and a more interesting personality than many other breads. Using wood fired ovens remains the most traditional and sustainable way to bake. We offer free advice about sourdough as well as paid apprenticeships at the bakery. Professional consultations can also be arranged. Our bread is sold at various retailers and used as an ingredient in many restaurants and cafés in the London area. See our website for details.