Lance & Ami run a micro-bakery from their kitchen in Bisbrooke, Rutland. This is Ami speaking!! Lance gave up a career in IT and I took early retirement from teaching to follow our passion for real sourdough in 2018.
The ingredients for our gut-friendly breads are locally sourced, including flour from Whissendine Mill. The artisan processes of self fermentation, proofing, rounding, shaping and retarding the bread takes 31-36 hours. Only when these stages are right can it be baked. Knowing every stage has been done correctly is where the baker’s skill is crucial.