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Long Crichel Bakery is set in a stunning 18th century stable block on an organic estate in Wimborne, Dorset. They grow their own wheat, fruit, vegetables and herbs – all of which our poured into their lovingly-made breads and cakes. The bakery is run by Jamie and Rose Campbell, who gave up careers as architects to bake fresh, organic bread and cakes. They actually built the wood-fired oven in the bakery themselves and they only use wood from local, sustainable forests to fire it.
Kamut flour*, Unbleached white wheat wheat flour*, calcium carbonate, iron, niacin, thiamin), Water, Sea salt
* = produced to organic standards. For allergens, including cereals containing gluten, please see ingredients in bold. May contain traces of Egg, Nuts, Milk & Sesame.
Store in ambient temperature below 18c and above 5c. Once opened store at ambient temperature below 18c and above 5c, loosely covered.