We started Love That Loaf as a response to our local shop who had lost it's baker after many years.
Phil has been a passionate baker for many years and had been mastering the art sourdough baking for over 15 years. I had just given up a long time office job, and didn't want to return to the world of computers and sitting at a desk for 8 hours a day. So we seized the challenge and within 5 weeks from our decision to say 'Yes' we were up and running!
Our aim is to supply you with delicious, nutritious sourdough bread using the best ingredients from organic suppliers.
A micro bakery is a great way to be part of a healthy circular economy that supports regenerative farming, and soil health. Our part is making a delicious and healthy product for our local community.
Sourdough bread baking is an ancient art and is simplicity itself, with just 3 ingredients, flour, water and salt. Careful control of the environment and cultivating the sourdough starter to produce our bread is a co-creative act with the micro organisms and wild yeasts present on the flour. To quote Sara Owens 'it is a lesson in faith and patience for the invisible'.
Read our story in the Press & Journal