Spelt makes excellent bread. Artisan bakers and supermarkets across Britain are turning to spelt because it's nutritious and tasty. Spelt produces a light grey, densely-textured bread with a good crust and a unique nutty flavour.
This Sharpham Park signature spelt loaf is one we make time and time again...See the Recipe >
This soda bread is quick and easy to make and flavour is complex and unique. The recipe's been created by chef Joey O'Hare.See the Recipe >
All good artisan bakers have their favourite way of baking a sourdough. The recipe I have chosen below was created by Tom Hitchmough from At the Chapel in Bruton, who bakes the bread for our shop and restaurant at Kilver Court in Somerset.See the Recipe >
The beauty of this loaf is in its simplicity. It couldn’t be easier to make, but the flavours are sweet, gently spiced, and familiar too. It has been created by veg centric chef Joey O'Hare.See the Recipe >
This nutritious, nutty wholemeal loaf is full of grains and seeds, making it perfect for lunchboxes or to enjoy for breakfast with a topping of your choice.See the Recipe >