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Gold Award in the 2025 Scotland the Bread Competition
Our Seeded Tin Loaf is made with Lapwings Mill flour grown and milled at Newton Dee, less than 30 miles from our bakery. The recipe originates with our baker Dougal Stonebridge, and is fermented slowly from our organic sourdough starter for over 18 hours. It contains a mixture of flavourful grains and seeds, and is the ideal morning toasting bread, designed to accompany marmalade, soup and tangy cheeses.
Vegan
Allergens: Gluten, sesame
Gold Award in the 2025 Scotland the Bread Competition
Our Seeded Tin Loaf is made with Lapwings Mill flour grown and milled at Newton Dee, less than 30 miles from our bakery. The recipe originates with our baker Dougal Stonebridge, and is fermented slowly from our organic sourdough starter for over 18 hours. It contains a mixture of flavourful grains and seeds, and is the ideal morning toasting bread, designed to accompany marmalade, soup and tangy cheeses.
Vegan
Allergens: Gluten, sesame