Crumb Test House Sourdough
Our signature white boule. 36-hour wild yeast fermentation, organic stoneground heritage flour, rich blistered crust.
£4.80
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Crumb Test: Bristol's Micro-Bakery
Sourdough naturally fermented over 36 hours. Pre-order by Thursday 11:59 PM for weekend collection.
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Heritage Rye & Caraway
Deep, earthy crumb made with organic dark rye flour and whole toasted caraway seeds.
£5.20
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Weekend Focaccia (Sea Salt & Rosemary)
Drizzled with cold-pressed olive oil, Maldon sea salt flakes, and fresh rosemary. Best eaten on day of collection.
£5.50
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Bread-making Workshops
Sourdough Masterclass for Beginners
£95.00
A hands-on, 5-hour class in our Bristol bakery. Learn starter maintenance, dough hydration, shaping, and scoring. Take home your own active starter jar, baking banneton, and a hot loaf.
Next Date: Saturday, November 11th (10:00 AM - 3:00 PM)
Only 3 spaces left!