Hambleton Local

CIABATTA

The classic Italian 'slipper' loaf done our way. The free-form nature of production means that each loaf is truely individual.

Hambleton Sourdough

TREBORBROT

We make a light wholemeal dough and then mix through the spent grains from an Emerson's London Porter brew. This gives the loaf a wonderful malty overtone. This is a grain loaf fit for a bloke.

Wholemeal

'SAN FRAN'

The culture used to make this massively popular loaf was born and raised in San Fransisco, California and then emigrated out here. With a dense crumb this loaf has a more mild tang to it than some of the others that we do..

Date and Walnut bread

BRAN

Made with the whole of the wheat grain using fresh local flour from Farmers Mill this loaf has the added goodness and taste of extra bran added into it.

Fruit Loaf

BRIOCHE

A white dough enriched with butter and eggs this loaf is wonderful for sammies, divine with patè and simply sublime as turned into french toast.

Spelt

OTAKI SOUR

Flour milled from an ancient breed of grain low in gluten with a unique flavour. This is a favourite with our bakers and who add a little local honey to it. Great for sandwiches and toast.

White Sourdough Baton

DATE AND WALNUT

This is a sourdough infused with walnuts and stoned dates. We then top it with pumpkin and sunflower seeds to finish it off. This bread was made for cheese, but is equally great on its own

White Crusty Round

OLIVE AND HERB

Using the Otaki Sour as a base this loaf is crammed with kalamata olives and just enough herbs to make it a beautifully fragrant addition to the bread board.

Borodinsky

BRIATTA

Taking inspiration from both ciabatta and brioche loaves the briatta resembles a ciabatta but is enriched with a little butter which softens itand makes the buns ideal for hamburgers and the loaf a more familiar step into the craft bread range.

Borodinsky

SOUR RYE

Made from 90% Rye flour and 10% wheat flour this is the tangiest of our loaves. A favourite for all thos that like a moist, dense sour rye loaf.

Borodinsky

FOCCACIA

Our version of the famous flat bread. A soft crumbed white bread topped with herbs and oil.

Borodinsky

BRETZELS AND LAUGENBRÖT

Taking inspiration from both ciabatta and brioche loaves the briatta resembles a ciabatta but is enriched with a little butter which softens itand makes the buns ideal for hamburgers and the loaf a more familiar step into the craft bread range.