This beautifully delicate bread sees the whispering presence of our staple Italian Danilo olive oil, with soft woody notes of fresh rosemary and hints of aromatic sea salt on our delicious naturally fermented sourdough.

Inspired by the traditional Scottish tea room loaf, our bread is made with organic white and wholemeal flours and treacle giving it its sumptuous dark brown hue. Chewy dates and crunchy walnuts combine to make it texturally balanced and beautifully flavourful.

Our distinctive Italian flatbread is baked to perfection with creamy Stilton, scattered with rosemary and sea salt, and laced with olive oil. All aboard to blue cheese lover’s paradise.

Pain de campagne, ‘country bread’ en Français, is both elegant and rustic, slowly fermented for a thick crusty exterior and a sprinkling of sea salt for a final crunch. This loaf works divinely with red meat or poultry and with any hearty lunch or supper dish. Bon appétit!

This loaf is packed full of black olives and is the perfect accompaniment to cheeses and cured meats.

Using organic rye grains, which are grown and milled in the UK, this rye bread has an earthy and rustic flavour…The city-dweller’s go-to.

As befitting many of the best breads in the world – Irish Soda Bread was traditionally a peasant’s bread made with only the most basic of ingredients. Our modern St Patrick’s day favourite is made with organic flours, buttermilk, bicarbonate of soda and laced with rich black treacle… a peasant’s bread fit for a king.

Pain au Levain is the quintessential French sourdough bread and is considered the artisanal baker’s calling card. Our bakers must ensure the perfect harmony between heat and humidity to attain the ideal conditions for the sourdough culture, leading to a light loaf with a richer flavour… Ideal for piled-high sandwiches.

Our Rye Sourdough is inspired by Swiss Mountain Bread, known for its long shelf life. This hearty bread is full of character, full-bodied and perfect for dipping into authentic fondue.

Our founder and master baker Olivier’s signature bread is freshly baked every day. This loaf marries organic flours with a dash of honey for maximum flavour and can be recognised by its flour-dusted capital ‘O’. So good it’s got his name on it.

Bread is the definitive slow food and Le Rustic embodies our patience and quality-driven philosophy: “You cannot accelerate. You cannot cut corners. You can only follow the process until it is ready.” Bread is the fruit of the earth, the work of the people and the staple of our civilisation…. pick me, pull me, tear me, as long as you share me.

Made from a slowly fermented dough, enriched with rich extra-virgin olive oil for a light, airy texture and distinct rich flavour. Hand-shaped and then baked for a deliciously crisp crust… seriously up your bacon sandwich game!

Our flat rustic-looking ciabatta -taking its name from the Italian word for slipper- has a crispy and floury crust with a light and airy heart. Enjoy our scrumptious loaf as the base for bruschetta, as a great accompaniment to antipasti or simply torn into pieces and dipped in olive oil and rich balsamic vinegar… this is one slipper you won’t be losing at midnight.

King of the dinner table, Le Pain Blanc, (or white bread) sees the alchemical transformation of organic white flour, organic white sourdough, yeast, water and a dash of sea salt. Truly demonstrates our master baker’s Midas touch. The perfect accompaniment to any meal. It also makes awesome French toast… We should really be calling this, Le Pain d’Or.

Our Cereal Loaf is made with a subtle combination of barley flour, white flour and malted flour overlaid with tasty golden linseed, roasted buckwheat, oats, sesame and sunflower seeds. A crunchy and versatile everyday bread.

Our round autumnal loaf has real depth, made with a combination of white and barley flours, flavoured with apricots and walnuts. A satisfying loaf that’s great toasted with marmalade or served with your favourite cheese…be afraid simple crackers, be very afraid.

Organic rye flour is combined with caramelised walnuts to give a moist, mildly sour and slightly sweet loaf. Pairs divinely with any cheese and likes long walks on the beach.

Crested with fresh seasonal cherry tomatoes and sweet caramelised onions, this pillowy focaccia is lavishly brushed with extra-virgin olive oil, and peppered with dusky rosemary. The result? Oozing flavour with every bite.

The dough, handmade fresh every day of course, combined with Danilo’s extra virgin olive oil is transformed in Olivier’s skilful hands from the age-old ‘hearth cake’ (as focaccia translates) into the crisp, doughy golden slab, more than worthy of its namesake.