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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 are 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.
Spelt flour* (contains spelt flour*, calcium carbonate, iron, niacin, thiamin), Water, Rye flour, Buckwheat, Linseed, Barley *, 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.
Best stored in bread bins made out of wood or unglazed clay as metal and plastic prevent the bread from 'breathing' and encourage the growth of mould. Cotton bags or even paper bags are good provided they are stored in a cool dry place. Do not store bread in the refrigerator as this actually encourages the aging process. Our bread freezes well, but it is only worth doing if you want to store it for more than 5 days.