Following the principles of “Real Bread’ and the “Real Bread Campaign” the Roots Bakehouse is now well established. As always (!) there is a wonderful story behind real bread at Roots. You can read all about it in an upcoming article of Roots Emag,
Suffice to say that after a year’s apprenticeship, Meg took over the baking reins from her teacher and baking guru Tony. Their loaves are the product of locally milled flour (Shipton Mill, Tetbury, Glos.), water, yeast, salt and lots of time! Long fermentation processes are the key to bread that is tasty, healthy and good to eat.
We believe that this naturally long process is the reason some customers are saying they are back eating bread having not touched it in years, believing they were intolerant to wheat. Intolerant to industrial processes and additives we think is more likely.
Meg now produces 150-200 loaves a week for the growing list of customers who order their weekly bread, and on Thursday and Friday the whole place wafts in the wonderful aromas created by a very busy baker! Family tins, artisan shapes, sourdoughs, sourdough rye, pillowy focaccia, fruity brioche and chocolate krantz,
If you haven’t tried it yet, pop along and have a chat. To join the weekly order list please call the shop on 01905 421104.