Ingredients: organic stoneground and roller milled white wheat flours, water, salt. (Allergens: WHEAT, GLUTEN)

Scaled at 300g dough.

Slowly fermented, sourdough baguettes, full of flavour with a crisp crust.

Baking this week for collection on the following days/locations

Selected weekday from The Crow’s Rest Bakehouse, collection between 5pm to 6:45pm from 10 Newland Street, WF1 5AH.

Saturday from:

Crow's Rest bake, collection between 10am to 12am - 10 Newland Street, WF1 5AH

Whisk Coffee and Cake, collection between 10am to 1h30pm - 5-7 School Lane WF2 6P