How It Began: Art Student To Self-Taught Baker

It’s not just gluten free - It’s Really good bread that happens to be gluten free

During Lockdown, I Fell Down The Rabbit Hole Of Sourdough And Pastry - but later Realised I Was Gluten Intolerant

I Refused To accept that gluten free meant having to endure terrible supermarket versions of the “real thing” So I Reworked Everything I Learnt about baking, began using wholegrain gf flours, Homemade Rice starter and psyllium husk, and taught myself how to make excellent bread with underused flavoursome flours

My Passion Is To Produce Great Bread Regardless Of The Limitations Of Gf Baking

Uncompromisingly Quality, Unprocessed And Full Of Flavour -Proving That Gluten Free Bread Can Be Really Good!