We spend a lot of time thinking about reducing waste and trying to be as sustainable as we can, using ingredients that might otherwise go to waste. We call it our ‘Waste Not’ range, and we happily re-use offcuts from a variety of ingredients, like dough, cheese or wonky fruit, and include them in recipes to become wonderful new creations. Our Waste-Less Sourdough, made with porridge from surplus bread, has won two Great Taste Awards can be found on our bakery shelves every day.

We love the variety of how each loaf can change daily based on yesterday’s surplus that goes into the dough and how each batch will taste slightly different. We are partial to ours sliced with lashings of butter, but this is a very versatile loaf, ideal for making sandwiches or dipped into soup too.


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