In 1993, our founder Gail Stephens decided to turn back the clock on industrialised baking practices and bake bread as it used to be baked: by hand, using quality ingredients and time-worn artisanal methods.

We’ve come a long way since those days of Gail bringing together a handful of London’s best bakers. Yet the stuff that matters - our ethos, suppliers, skill, and our precious sourdough starter cultures - haven’t changed.

30 years later, now, we are able to share this further afield than ever before. We’ve continued to craft our sourdoughs and breads with the same level of care and attention as we’ve always had and we still strongly believe in that original mission - giving more people better access to the best-quality goods.