BREAD & ROLLS
The past 60 years have seen bread go from a staple diet through periods of simple goodness during World War II and the rationing that followed, to the love of sliced white spongy stuff, starch reduced, protein enriched, fibre full, instant bread, multi-grain, frozen dough, home made bread machines, organic, ….. and still they come forward with new and supposedly better ideas. During all this time we have continued to make traditional bread in the traditional British way. Bread developed by time rather than chemicals.

Apart from the old fashioned loaf, however, we make bread from 100% local stoneground flour, grown and milled organically by the Mayall family of Pimhill; (this we have been doing since long before the phrase was coined.) Other styles in our production, include the original Hovis, Granary, Wholemeal, Rye bread, French bread, Olive Oil Bread plus breads with Walnuts, Olives, Sun-dried Tomatoes, and Cheese & Onion.

Rolls and Baguettes feature large in our repertoire these days, with some 21 different shapes and sizes on offer: Not only to our own outlets, but to many restaurants and sandwich bars. This, of course, reflects the modern way of "eating on the hoof". Every day we provide hundreds of hungry souls with their sandwiches and rolls made freshly using our own cooked meats and cheeses.
A great bread expert once visited our bakery and made the following comment :- "It is wonderful to see people making bread instead of trying to make water stand on end !!"