Lough Hyne Cottage Bread
Lough Hyne Cottage Bread is a small artisan bakery located on the shore of Lough Hyne. Everything we bake embodies our passion for traditional methods. All of our bread is created using 100% sourdough starter and each loaf is crafted using only flour, salt and water baked in wood fired masonry oven.
We source our organic flour from the finest producers. We use organic stone ground flour supplied by Shipton Mill where the wholemeal flours are milled on the banks of the Avon River. Stone-grinding flour is a simple, traditional process in which all the organic goodness of wholemeal flour is retained, unlike steel “roller” milling of white flour where the essential bran and germ is engineered away.
Our breads are baked in a heat retaining masonary oven, designed by Alan Scott, a world-renowned pioneer and designer of highly efficient wood-fired ovens. Baking in this traditional style makes our bread light, airy and with a very unique crust.
4 Products
