All year
Oakley Mill sourdough, cultured butter
Baked twice a day from flour ground thirty miles away. The butter is churned here on Tuesdays.
£5.00
Allergens
gluten, dairy
Vegetarian
Yes
Who it comes from
Oakley Mill
Stoneground flour
Test Valley, Hampshire
Since 2017
A working watermill grinding wheat from farms within thirty miles. The flour is alive in a way supermarket flour is not, and it makes bread that is noticeably better on day one and noticeably worse on day three. We bake twice a day.