Almost all of our loaves are vegan, with just a few exceptions.
Does sourdough last longer than other breads?
Traditionally, sourdough is known to last longer than most breads, because its thick crust keeps the crumb fresher for longer. While the French habit of buying fresh bread daily is necessary for most breads, a large loaf of sourdough is perfect for those who like to do their food shop just once a week.
Can I freeze your bread?
Absolutely. It should last in there for a good 3 months, and that’s a great way of reducing food waste. You can then remove each slice as you need it, and either pop it in the toaster or leave it to defrost at room temperature.
How long do your loaves keep?
We don’t use any preservatives in our baking, but our loaves stays fresh (in a bread bin) for several days, and will toast well for a few more. Try not to keep them in the fridge, as that’ll dry them out.
What kind of flour do you use?
All our breads are made with the highest quality flour from Shipton Mill in Tetbury, and contain nothing artificial whatsoever.
Where can I buy your bread?
You can find our bread at Waitrose, Ocadoand in some farm shops. Or, if you’re in the area, you could always pop into our Bath bakery to pick up a loaf. Interested in stocking our bread? Head this way for wholesale enquiries.
Is your packaging recyclable?
Absolutely. Our plastic packaging is widely recyclable – and our signature paper bags are fully recyclable.
Does your bread contain baker’s yeast?
Although none of our sourdough loaves contain baker’s yeast, some of our other breads do. You can see the full list of ingredients for each loaf over on the individual product pages.
Is sourdough better for me?
Sourdough is more easily digestible than standard loaves – and more nutritious, too. Lactic acids in the ‘starter’ (the wild yeast that causes sourdough to rise) help neutralise the phytates in the flour, making it easier for the body to absorb all the naturally-occurring vitamins and minerals. But not only that. These acids also make the gluten in the flour more digestible (and less likely to cause intolerance), lower the bread’s GI, and slow down the rate at which glucose is released into the bloodstream, so it doesn’t cause unwelcome insulin spikes.
what is sourdough?
Bertinet Sourdough is crafted from just three ingredients: flour, water and sea salt. Sourdough bread is created using a ‘starter’ – a natural, wild yeast, made from flour and water. The bacteria in the starter produce lactic acid, which slowly ferments the dough, giving the sourdough bread its famously sour taste.