About Bisbrooke Artisans
We craft real bread – self-fermented, organic sourdough.
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. This is why real sourdough is so rare. It takes a lot of time and patience to make, along with a sprinkle of luck and a heavy dose of practice!
We are known for our interesting varieties of sourdoughs – including black, citrus rye, seasame and sprouted.