'A loaf of bread,’ the Walrus said, ‘is what we chiefly need.
Lewis Carroll
Oval sourdough
Wraxall Real Bread is a Micro bakery established in North Wraxall, Wiltshire, by Victoria Osborne. A lifelong passion for good food, cooking and feeding other people has resulted in what is probably the smallest bakery in Wiltshire. Baking just one day a week Vicky Osborne is making a variety of delicious breads which can be ordered in advance or bought from Marshfield Country Market most Friday mornings.

Vicky believes that simple, traditional methods using just flour, water, salt and yeast, are those that make the best bread. Stoneground flours, white, wholemeal, rye and spelt, from Bacheldre Watermill in Wales provide the backbone of each loaf. Maldon salt in small quantities provides the savour. The rising agent is in the form of natural wild yeast; a levain or mother. The levain used by Wraxall real bread is fed with stoneground rye flour and has been in the family for over five years. Yeasted breads use only fresh yeast never dried. No additives are used except natural ones that are intrinsic to the the bread such as olive oil, walnuts and fruit.

The fermentation process used by Wraxall Real bread is a lengthy one, doughs are made on Wednesday evenings and left to prove slowly overnight at low temperatures. The loaves and rolls are formed the next day and again undergo a long cool proof before baking on Thursday afternoons. This slow process results in bread with a real old fashioned flavour and texture which some claim is more digestible than commercially made loaves.