SOUR Bakehouse

SOUR Bakehouse is an artisan micro bakery, run from my home in Staple Hill.

I do everything by hand and I don't use commercial yeasts, dried yeasts or preservatives in my sourdough bread. It is naturally leavened and slowly fermented for 18 - 36 hours, allowing the natural flavours from organic flours to shine through. This also makes the bread easier to digest, even for those with gluten sensitivity.

The sourdough I produce is quite special; it's nothing you will find in the supermarket. I like to play with ingredients to produce something indulgent and exciting.

This is a club more than a business, baking at irregular intervals for a small number of local people at any one time.

LEGAL STUFF: I have registered as food premises with South Glos Council and I have Food Safety and Hygiene certification.