Pear and Walnut Loaf Best Sourdough We know the provenance of

We know the provenance of all our products and use sustainably sourced wholemeal flour from Simon Doolan in northern NSW

we will need at least 48 hours notice

Made by hand using a time-honoured traditional method

try adding a simple raspberry coulis to make this luscious cheescake extra special

This gives each loaf a delicious texture and flavour which not only tastes great

Pear and Walnut Loaf Best Sourdough We know the provenance ofDeliciously moist fruit loaf with chopped pear, walnut and sultanas. For your Christmas cheese platter, try slicing this loaf very thinly and toasting it until it is quite dry this can be done in a coolish oven. This bread is particularly good with a soft cheese soft blue (like Cambozola) or a brie (try D'Affinois) or a creamy camembert. No added sugar, fat, egg or dairy.