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PRE-ORDER NOW! Ships from Monday 12 October.
Our Yeast-Free Sourdough collection includes three full-size 700g bloomers: Wheat & Rye, Rye and Seeded. Made with our own sourdough culture, without added baker’s yeast, each loaf is fermented for 30+ hours for a distinctive flavour and satisfying texture.
Freshly baked and made for everyday eating, every loaf comes in a traditional brown paper bakery bag, giving the range a classic bakery finish.
This range sits apart from our Low-Carb Sourdough and Keto collections, with full-size sourdough loaves focused on flavour, texture and long fermentation rather than a low-carb profile.
WHEAT & RYE BLOOMER – 700g
Our Yeast-Free Sourdough Wheat & Rye Bloomer is made from scratch using carefully selected ingredients and our own sourdough culture, without added baker’s yeast.
Wheat sourdough and rye flour come together in a loaf that’s fermented for 30+ hours, developing a classic sourdough flavour and satisfying texture. Enjoy it fresh, use it for a proper sandwich or toast a slice.
Full of character and generously sized, this full-size 700g bloomer comes ready sliced and is made for easy everyday enjoyment.
RYE BLOOMER – 700g
Our Yeast-Free Sourdough Rye Bloomer is made for people who care just as much about how their bread tastes and feels as what goes into it.
The long fermentation gives the time it needs to develop a rich flavour, satisfying texture and plenty of character.
The rye sourdough and rye flour bring a deeper, distinctive rye flavour, giving the loaf a more robust character that works beautifully fresh, toasted or as the base for a proper sandwich.
Rich, robust and full of flavour.
SEEDED BLOOMER – 700g
Our Yeast-Free Sourdough Seeded Bloomer was developed for people who like their sourdough with a little more going on.
The recipe combines wheat and rye sourdoughs with a generous mix of seeds, including linseed, sunflower, brown and golden flax seeds and sesame.
They bring extra texture and a distinctive seeded character to every slice, while the long sourdough fermentation develops the loaf’s rich flavour and satisfying texture.
Rich, seeded and full of texture.
