Bread

Bread baked to order in Belgravia and delivered across London and Surrey. Three loaves, each one fermented properly rather than rushed.

A naturally leavened sourdough with a blistered crust and an open crumb, made with nothing but flour, water and salt. A dark rye in the Eastern European tradition, dense and tangy, built to carry butter and salt or to sit beside borscht. And shokupan, the Japanese milk loaf made by the tangzhong method, so light it pulls apart in strands and stays soft for days.

If you want bread regularly rather than occasionally, the weekly bread round delivers every Wednesday to Virginia Water, Weybridge, Egham and Ascot. It works out cheaper than ordering loaf by loaf and it saves you remembering.

For one off orders, at least 48 hours notice. Delivered across London and Surrey.

Bread is best on the day it arrives and for a day or two after. Sourdough and rye both keep well in a paper bag at room temperature and should never go in the fridge, which stales bread faster than leaving it on the counter. All three loaves freeze well if you slice them first.