Sourdough Loaf

About the producer

Cotswold Crust Bakery bakes artisan bread and pastries in Gloucestershire using stoneground flour, long fermentation, and a wood-fired oven where tradition allows. Their bakers work through the night to shape sourdough loaves, tin breads, and seasonal buns that honour local milling and baking heritage. Slow fermentation develops flavour and digestibility; careful scoring and baking create the crackling crust that gives the bakery its name. From everyday sourdough to festive enriched doughs, every batch is mixed by hand and proofed with patience. For households that believe good bread is a daily pleasure, Cotswold Crust delivers honest bakery craft.

The smell of bread first drew me home from school across a Cotswold lane, and years later that same smell still opens our bakery doors before dawn. Cotswold Crust began in a redundant village barn with a second-hand oven, a sack of stoneground flour from a nearby mill, and a starter culture passed between bakers like a family recipe. We wanted bread that tasted of time — not additives, not hurry....