FAQs

What is the history around Bertinet Bakery?

Bertinet Bakery was founded in 2008 by the Richard Bertinet. An expert baker, chef and author. Richard introduced his “unique” sourdough fermentation process and recipe to create what we now know as the Bertinet Bakery Sourdough range. We are proud to say that this same unique process is still used to create our Sourdough loaves today.

You can now find the Bertinet Bakery range available on supermarkets shelves but our home will always be in our Bath Bakery store, nestled away just off New Bond Street where it all began!

Why Bertinet?

Baked the traditional way, our sourdough is lovingly made in small scale bakeries in the UK using traditional methods. Known for our delicious and unique texture and taste, we still hand-mix and check every batch to this day. Our Sourdough is not only delicious but nutritious too, containing more antioxidants, fibre and nutrients than conventional breads.

All of our ingredients are meticulously sourced, we use the highest-grade ingredients from trusted partners including flour from Shipton Mill in Tetbury, Gloucestershire and Mediterranean sea salt.

What does Bertinet stand for?

Our mission at Bertinet Bakery is to create great quality, great tasting Sourdough bread available to more people in their every day lives. Bread that is free from artificial and made using simple, natural ingredients. Our Sourdough is freshly baked every day in our artisan bakeries using traditional methods, the highest quality ingredients and absolutely nothing artificial. Simply flour, water, sea salt and nothing else. The result, delicious Sourdough that is tastier and healthier than conventional bread.

Why Sourdough?

Unlike most breads Sourdough matures as it naturally ages, making it both delicious and versatile. Sourdough is made using traditional “slow or long” fermentation method. This unique fermentation process improves the nutritional profile. Sourdough contains more antioxidants, fibre and nutrients than other breads. This type of healthy bacteria can also found in fermented foods including yoghurt, kefir, pickles, sauerkraut and kimchi process relies on yeast and healthy bacteria naturally present in the high-quality flour to leaven the bread.

Sourdough is often easier to digest than everyday bread due to its high natural pre and pro biotic content and properties. It is thought to aid gut health.

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.

Are Bertinet Bakery products organic?

No, we don’t currently offer an organic product range.

Are Bertinet Bakery products suitable for vegan and vegetarian?

Almost all of our loaves are vegan, with just a few exceptions. All tin loaves are vegan. The whole loaves and rustic loaves are made using vegan ingredients but are made in a NON vegan bakery.

What flour do you use?

All our breads are made with the highest quality flour sourced from Shipton Mill in Tetbury, which contains absolutely nothing artificial.

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.

What is your shelf-life?

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.

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.

Is your packaging recyclable?

Absolutely. Our plastic packaging is widely recyclable – and our signature paper bags are fully recyclable.

Where can I purchase?

Our products can be purchased from Waitrose, Sainsbury’s and Ocado. A full breakdown of our stockists can be found on the product pages. All of our freshly baked bread and pastries can also be purchased from our Bath bakery. Though we are always looking for opportunities in other supermarkets so watch this space!

Do Bath Bakery make cakes to order?

No, we don’t currently offer a made-to-order service. We do however, regularly refresh our range to bring new and delicious bakes into the Bakery.

What are the opening hours of the Bath Bakery?

Monday -Saturday 8:30am – 4:00pm
Sunday 9:30 – 3:00pm

Wholesale stockist enquiries

We would love to hear from you! Please drop our team a message on orders@bertinetbakery.com and we will endeavour to get back to you as soon as possible.

Subscribe to our monthly newsletter to get the lowdown on sourdough

Join us

Instagram
twitter
facebook