At BreadBread Bakery our priority is to make healthy bread and ethical choices. We have sourced a variety of flours, free from additives and improvers. We obtain organic flour from English mills and use stone-ground flour in all our recipes. We also work with a variety of authentic Italian and Sicilian ingredients and baking methods. The outlook for both our soil quality and our own physical health has been deteriorating ever since intensive farming was developed to increase yield over quality. Water-milled, stone-ground, organic flour represents a recreation of the agricultural landscape. Farmers, millers, bakers and customers are becoming increasingly committed to better ingredients as well as the Real Bread Campaign.
BreadBread founder, Bridget Hugo, has been working with slow 24 hour fermentation since she first started making sourdough pizza at Franco Manca, a business she co-founded in Brixton Market in 2008. It is wellknown now that this approach to dough-making is the key to bread’s improved digestibility and flavour. At BreadBread we use sustainable wood-burning ovens to make our signature hearth-baked loaves. Bakers are trained to use two large Panyol brick ovens, carefully fired then loaded and unloaded using long-armed beech peels. The oven temperature naturally falls during the bake which helps to lock in flavour and create our unmistakable caramelized crust. By reviving these age old techniques we ensure that you have the opportunity to taste the most authentic bread. This is BreadBread.