The SourdoughSourdough give our Grilled Cheese a dimension that no other bread can give. It has a deep , slightly sour flavour and a chewy texture that adds substance to the sandwich. The aeration in the bread means that our cheese mix melts into the slices...yum. Our sourdough is baked by artisan baker Toby Milner . Toby was one of three finalist for the Baker of the year Award 2017 https://www.bakeryawards.co.uk/2017-finalists/ Milner’s sourdough… "Every baker’s sourdough bread is different, this king of breads changes from location to location and through the choice of ingredients; it really is a result of “le terroir”. The environment in which the bread is made, the flour, the water, the naturally occurring yeasts and the way the bread is baked, all affect the finished loaf and its amazing flavour. Our sourdough culture began life as the bloom on a Victoria plum plucked from the tree in my garden at my home in Blaby. I gently rinsed it in a bowl of blood warm water and a couple of handfuls of flour were whisked in; by the next morning our yeast culture was born. We have been feeding it every day except Sundays since September 2012. It never lets us down! We use Bradshaws Orion flour as the high protein content is preferable for our long process doughs. We also add a little wholemeal flour for character, a spoonful of honey for a moist crumb, along with salt and water. That’s all." |
The Process
Enjoy your fantastic grilled cheese sandwich, It took a while to reach you! Best regards, your baker, Toby. |
The Cheese
We use a range of cheeses in our sandwiches; where we can we source and showcase producers local to events.
Our staple is locally produced English Mozzarella , strong vintage cheddar and mature cheddar...a delicious gooey mess!
Our staple is locally produced English Mozzarella , strong vintage cheddar and mature cheddar...a delicious gooey mess!