About

Nestled in the Mendip Hills, Larch Bakery specialises in sourdough bread and other artisan bakes.

Using traditional techniques, carefully chosen ingredients and a passion for fermentation, we create our loaves over three days. Slow fermentation of the dough ensures optimal flavour and a beautiful crumb, whilst unlocking the nutrients in the grains to better nourish our bodies.

A portion of the flour in every loaf we make is milled freshly here at Larch. This means that the flavour profile of the bread each week is slightly different, depending on the grains we choose to add to our organic white flour. The Everyday Diversity Loaf is the result of our love to use a variety of grains and botanicals and is our ‘house white’, which actually has 30% wholegrain flour in every loaf. Therefore nourishing your gut and your brain with the benefits of wholegrains whilst maintaining the lightness of crumb you might find in a white sourdough. We are delighted to chat flours and grains, and for more information on what we use at the bakery feel free to email us on info@larchbakery.co.uk or read our Baker’s Journal to find out about our current blends.

A Larch loaf is made from high quality flour, filtered water, natural yeast and salt, with no artificial additives. Nothing else of note, apart from some knowledge and a baker’s loving hand.