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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.
Soft brown sugar*, raisins*, rolled oats*, butter (milk)*, spelt flour*,egg*, walnuts*, bicarbonate of soda, sea salt.
For allergens, including cereals that contain gluten, see ingredients in bold.
*= produced to organic standards
Nutritional Information per 100g/ml Energy (kJ): 1726 Energy (kcal): 413 Protein (g): 6.3 Carbohydrate (g): 54.2 of which sugars (g): 32.9 Fat (g): 18.7 of which saturates (g): 8.9 Salt (g): 0.8
Store in a cool dry place, out of direct sunlight. Consume by the expiry of the best before date.