PLEASE ALLOW THREE DAYS NOTICE FOR SARATOGA!
#RealBread needs time
Bread doesn’t get better than John Townsend’s. John who started the bakery describes his work thus:
"After what seemed like a lifetime of occasionally rewarding, but essentially pointless work, John decided to follow a passion for eating good food and bake his own sourdough bread: He has been sharing his passion since early 2015 and reaping a different ~~kind of reward. John has since moved the bakery from his home in Kennington to dedicated premises near Vauxhall Walk. Baking six days a week, John only uses quality organic flours and ingredients to bake naturally leavened breads within and for the local community. “All bread is healthy. If the ingredients are. And if the baking is. My bread is.”"
A little extra time and water brings this bubbly, chewy delight to South London.
Each loaf is a small victory for life - crafted with nature rather than against it.
Baked in Kennington daily.
Real organic flavour & vitality.
Leaven = Sourdough = Sauerteig = Levain = Lieveto Madre.
BREAD is an important basic foodstuff and has been for millenia. But is has become just another industrial product, a victim of industrial processes and the search for profit.
A backlash has created a counter-culture and a lifestyle choice: The luxury loaf. The weekend treat.
Bread is for everyone, every day.
I bake bread within and for a COMMUNITY.
REAL bread has the power to feed and nourish both the mind and the body.
In my community.
In our community.
The quality of each loaf is paramount to me. No special additives or baking aids. No additional vitamins or minerals to replace what's been lost in processing.
ALL my breads use:
Stoneground wherever possible
No additives in Milling
No additives in Baking
Natural Leavens unless otherwise stated
BioReal Organic yeast (if yeast is used)
Cornish Sea Salt (at/below UK guidelines)