FAQs
Frequently asked questions
Where can I find your shop?
You’ll find us at No.10 on Stony Stratford High Street, Milton Keynes, MK11 1AF. There is limited free parking on the High Street but ample free parking around Stony Stratford. The nearest being Cofferidge Close.
When & Where is your bread made?
Our bakers start early each morning, to ensure our breads, pastries, and sweet treats are freshly baked and ready for the day.
All our bread & sweet treats are made in a production kitchen at No.10 High Street, Stony Stratford, MK11 1AF.
Do you take pre-orders?
Yes. Many of our breads and bakes can be pre-ordered through our website or in store. This is a great way to make sure your favourite loaf is ready for collection. If you wish to pre-order online. Head to our 'ORDER HERE' page on the website online.
Do you offer Wholesale bread?
Yes, we supply artisan bread to cafés, restaurants, and local businesses. If you’re interested in stocking our bread, please visit our 'Wholesale Page' or contact us to discuss becoming a wholesale partner.
What are your terms of service & refund policy?
for our policies and terms and conditions. Please click the link at the very bottom of our website.
Do you cater for allergies & dietary requirements?
Our bakery handles common allergens including but not limited to gluten, dairy, eggs, nuts, and sesame. While we take care in our processes, we cannot guarantee any product is completely free from allergens. If you have a specific allergy, please speak to a member of our team.
Do you cater for Vegans?
We have a small range of vegan bakes and sweet treats and our bread including our sourdough is vegan friendly!
What preservatives and additives are in your bread?
Our bread is made fresh daily using traditional artisan practices. Our brown & multiseed loaves contain an improver that helps ensure the bread remains soft for a day or two. The nature of the flours used in these two products means the bread stales faster than in others, which is why we use it. Other than these two products are bread contain no preservatives or additives.
Does your bread contain Folic Acid?
In the UK, most non-wholemeal wheat flour is required by law to be fortified with certain vitamins and minerals. From December 2026, this legislation will also include folic acid, meaning that most white and brown wheat flours supplied by UK millers will contain added folic acid. As a bakery, we don’t add these nutrients ourselves, they are added during the milling process. Wholemeal flour and some speciality flours are not included in this requirement, so the presence of folic acid will depend on the flour used in each loaf. If you have any questions about our ingredients or the flour we use, our team will always be happy to help
Why does my Sourdough have large holes in it?
Large holes are a natural feature of traditionally made sourdough. They form during the slow fermentation process, where natural wild yeast creates air pockets as the dough rises. This open crumb is a sign of well-fermented artisan bread and helps give sourdough its light texture and distinctive flavour.
An open crumb with air pockets is a natural part of sourdough, but if your loaf has unusually large holes that make it difficult to slice or use, please let us know. While natural variation is normal with artisan bread, we’re always happy to take a look and make things right if something hasn’t turned out as it should.
How should i store my bread?
For the best results, store your bread at room temperature in a bread bin, paper bag, or in one of our reusable eco cotton bread bag. Avoid storing bread in the fridge as it can cause it to stale more quickly. If you want to keep it longer, sourdough freezes very well.
Simply slice the loaf before freezing so you can take out what you need. Defrost at room temperature or toast straight from frozen.
When stored properly at room temperature in a bread bin or in a reusable bread bag, sourdough will typically stay fresh for 2–3 days. Though its always best on the day its purchased.
Why does my bread sometimes look different from one day to the next?
All of our bread is made by hand using natural fermentation. Because of this, factors like temperature, humidity, and fermentation can cause small variations in shape, crust colour, or crumb structure. These natural differences are part of what makes artisan bread unique.
what makes your bread different from supermarket bread and why is the price different?
Our Sourdough and traditional loaves take time, skill, and patience to make properly. Our loaves are made using simple ingredients, naturally fermented over many hours, shaped by hand, and baked fresh each day using high-quality ingredients. We avoid unnecessary additives and focus on time, care, and quality. The slower process creates better flavour, texture and taste. You know each loaf and bake has been made by someone who loves their craft and you can taste it!
Why does sourdough taste sour?
Our decade aged stater has developed a balance and mild tang that makes our sourdough moreish.
The tangy flavour comes from the natural fermentation process. Wild yeast and beneficial bacteria in the sourdough starter slowly ferment the dough, producing organic acids that create sourdough’s distinctive flavour.
Why does sourdough have a thicker crust?
Our Sourdough is baked at high temperatures with steam, which helps create its signature crust. The crust locks in moisture, adds flavour, and gives sourdough its satisfying crunch.