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A rustic sourdough loaf leavened only with a wild starter and fermented slowly for a tangy crumb and crackling crust — no commercial yeast.
Per 100 g
| Energy | 250 kcal |
|---|---|
| Carbohydrates | 49 g |
| Protein | 9 g |
| Fat | 1.7 g |
| Fibre | 3 g |
| Sodium | 480 mg |
Values are approximate and can vary with season and variety.
Baked in small batches by our partner bakery.
Keep cut-side down at room temperature 2–3 days; freeze slices to keep longer.
Toast for breakfast, build sandwiches, or serve with soup and olive oil.