Our bread is natural, slow proved for over 12 hours, made in small batches by hand with no additives, manufacturing aids or improvers. Our sourdough starter, Keith, was started in Kane’s home kitchen before opening Sugardough – Keith is now over 13 years old.

Made with 100% stoneground flour milled in a 17th century watermill in Chichester, the stoneground flour gives a traditional close crumb.

700g (vg)

allergens: wheat gluten