Winnie is a natural ferment we use for most of our speciality breads.
Winnie started life around twenty five years ago as a mix of rye flour and water.
She attracted some wild yeast and began to ferment.
Since then, she has been bubbling away and now provides the heart and soul of our breads.
Winnie is always hungry and we feed her on a daily basis, keeping her warm and cosy.
After all, without Winnie, our unique flavoured bread wouldn't be the same.
By using a natural ferment, we don't have to add any chemicals to our bread.
We even use Sea Salt to keep the bread as natural as we can.
