The bread I eat in London, is a deleterious paste, mixed up with chalk, alum, and bone ashes: insipid to the taste, and destructive to the constitution
Tobias Smollett

Enriched breads:


Breads made with added ingredients such as butter, oil, fruit, nuts, seeds, vegetables and herbs. Some are made with sourdough, some yeasted, Most undergo a slow overnight proving to improve flavour. Some are made with stoneground white flour but some include unusual ingredients such as semolina or are made with a mixture of wholemeal and white flours.
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Focaccia:

This Italian bread includes olive oil and a little semolina to provide an interesting texture. Studded with sprigs of rosemary and scattered with sea salt crystals this delicious bread is best served slightly warm.
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Grape Focaccia

Inspired by Tuscan harvest bread this olive oil enriched bread is topped with halved red grapes and scattered with sea salt and fennel seeds.
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Orange and Cumin Focaccia

Another oil enriched focaccia but this one is flavoured with orange zest and cumin for a North African flavour.
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Mallorcan Ensaimadas

These little Spanish breakfast buns are lovely dipped in your morning coffee.
Made with white flour, sugar, yeast, butter, milk and a little sunflower oil they are dusted with cinnamon and icing sugar.
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Hot Cross Buns

These seasonal buns with mixed fruit and spice and enriched with butter , eggs and milk, are topped with a sticky sugar glaze. Split, toasted and buttered they make the perfect tea time treat.
Cheesy tear and share loaf

A slow proved group of white rolls, baked in a circular tin and topped with rich cheddar cheese. Perfect for the centre of the table as each cheesy roll can be easily pulled away from it's partners.
Pretzels

A speciality of Eastern Europe these shapely little snack breads are a chewy, crispy, salty delight. They are delicious fresh but also split and toast beautifully. The baking process is the same as for bagels in that, after proving they are briefly boiled in water, then drained, egg washed, sprinkled with caraway seeds and sea salt before baking. The characteristic shape is said to represent arms crossed in prayer.
Courgette and Parmesan Flat Bread

A rich sourdough flat bread made with a mix of wholemeal and white flours with added courgette and lots of parmesan mies in. A meal in itself. Irresistible, warm from the oven this is one loaf that won't last long!
Peshwari Naan

A soft bread from India, usually cooked in a tandoor oven but here stone baked. The soft little pillows of white bread contain onion seeds and enclose a delectable mix of coconut, fresh coriander and garam masala. The perfect accompaniment to a spicy meal.
Sweet Saffron Buns

Saffron has been used as a flavouring in English baking for centuries and these little yellow buns are inspired by the traditional saffron cakes from Cornwall. Eat with butter and jam or be indulgent and use clotted cream instead of butter.