At the good loaf, every bread is made to order, naturally fermented and takes two days to make. We bake in small batches on the day of collection or delivery, so every order is received as fresh as possible.Our breads are made with flour, water, salt and our live sourdough starter, with carefully selected inclusions depending on the recipe. We use no commercial yeast, preservatives, bread improvers or artificial additives—just honest ingredients, time and care.

Our main bakes are sourdough loaves and sourdough focaccia. We also share bread tools that support home sourdough baking.

It means the dough is raised slowly with wild cultures over time rather than using a fast commercial process. This helps shape the bread’s flavour, texture and character.

Not necessarily. Our sourdough has a balanced flavor and is generally not very sour. The level of acidity can vary slightly depending on the fermentation time and the natural activity of the starter.

Every loaf takes two days to make. We use a long, slow sourdough fermentation with no commercial yeast or artificial additives. This naturally develops flavor and helps break down some of the gluten and fermentable carbohydrates in the flour.From our own experience—and feedback from customers who normally struggle with gluten-containing bread—our sourdough can be much easier to enjoy without the usual discomfort or bloating. This is based on personal experience and customer feedback, not medical advice. Our bread still contains gluten and is not suitable for anyone with coeliac disease or a wheat allergy.

Italian or Japanese flour, water, salt and our live sourdough starter form the base of every loaf. Depending on the bread, we add ingredients such as seeds, herbs, olives, jalapeños, cheese or chocolate.Our Classic Sourdough is the simplest loaf, made with only the essential base ingredients. We use no commercial yeast or artificial additives. Exact ingredients and allergens are listed on each product page.

Yes. It is the same live sourdough starter we use for our own bread and have carefully nurtured for many years. Instructions for feeding and maintaining it are included. Check our shop for details.

Absolutely—our bread freezes very well. Many customers order several loaves: one to enjoy immediately and the rest for the freezer.You can freeze the bread sliced and toast individual slices as needed, or freeze the whole loaf. To refresh a whole loaf:Allow it to thaw at room temperature for a few hours.Lightly spray the crust with water or apply water using a silicone brush.Place it in a preheated oven at approximately 170°C for 15–20 minutes.The crust will become beautifully crisp again, much like freshly baked bread.Focaccia can be refreshed in the same way. Lightly brush it with olive oil before placing it in the oven.

Like any cooking oil, olive oil can begin to break down when exposed to excessive heat for long periods, particularly during prolonged or repeated frying. This does not apply to the way we bake our focaccia.The olive oil we use is suitable for cooking and baking up to 230°C. Although our oven is set to 230°C, the moisture in the dough keeps the oil and focaccia surface considerably cooler—typically around 165–190°C. Combined with the relatively short baking time, the oil is not subjected to the prolonged high-temperature conditions that cause significant breakdown.