Yes! I offer both local delivery and pickup from my bakery at 4 Gloucester Gardens, NW11. Choose your preferred option when you place your order on my website.

If regular bread leaves you feeling bloated or heavy, try this — you'll be amazed. The reason? My 18+ hour slow fermentation. The wild yeast and lactic acid bacteria in my starter partially break down gluten and phytic acid before the loaf even hits the oven. That's why so many people tell me it's the only bread they can eat without the usual issues. But it's not just about feeling good after. This is real sourdough — crisp on the outside, tender inside, and honestly a luxury to eat. I get unbelievable feedback from customers who came for the comfort, and stayed for the taste.

Two things: time and ingredients. Every loaf is just spelt flour, water, salt, and a wild spelt starter I've been feeding for years. I ferment it 18+ hours with no dough conditioners or shortcuts. I bake the same simple way for you every time.

Yes — just spelt flour, water, salt. No dairy, no eggs, no honey, no sugar, no oils.

Less than regular bread. The long fermentation lowers the glycaemic impact. It's still bread though, so if you're managing blood sugar, pair it with protein or fat.

I'm not a doctor, and this is NOT gluten-free bread. BUT many of my customers who are sensitive to commercial bread can tolerate long-fermented sourdough because the gluten is partially broken down. Try a small slice first and see how you feel.

Never. My 'preservative' is fermentation + good ingredients. That's it.

I bake out of my bakery at 4 Gloucester Gardens, NW11. Baked to order, so I open orders 2 days a week. Make an order through my website.

4 rolls minimum.