Frequently asked questions
Is sourdough bread actually easier to digest?
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.
What's so different about 'Sourdough Secrets'?
Two things: time and ingredients. Every loaf is just flour, water, salt, and a wild sourdough 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.
Did you say it's just flour, water and salt?
Yes — just flour, water, salt. No dairy, no eggs, no honey, no sugar, no oils.
Will sourdough spike my blood sugar?
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.
Can I eat this if I'm gluten-sensitive?
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.
Do you use preservatives?
Never. My 'preservative' is fermentation + good ingredients. That's it.
How do I order / where are you based?
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,
What's the minimum amount of rolls I can order?
4 rolls minimum.
What if I've never liked sourdough before?
Real slow-fermented sourdough tastes nothing like the sharp, sour loaf you might be imagining. The 18+ hour ferment brings out a deeper, more balanced flavour. It's nutty, complex and full of rich nutritious flavours, with a crisp crust and a tender, airy crumb. Most people who 'don't like sourdough' are surprised by how much they love this.
Can I freeze your bread?
100%. Toast straight from frozen and it tastes just-baked.
What flour do you use?
I mainly use spelt flour — both white spelt and whole spelt. I also bake with six seed flour on demand only.
Are your rolls the same as your loaves?
Same dough, same 18+ hour ferment, same 4 ingredients. The size is different though, so the bake changes slightly. Rolls get a higher crust-to-crumb ratio and bake faster, so the texture is a bit different to a loaf. But it's all from the same dough and ingredients.