As at 30th March we are operating with a reduced team.
Everyone is going as fast as they can and our number one priority is for staff to remain healthy and stay safe in their own bubbles. To do this we need to manage baking and packing activity.
We also consider that couriers are stretched very thinly. Easter is coming and 4 day weeks are always difficult to manage. Deliveries are often interrupted, even in normal times.
Ingredients are extra precious at the moment and we do not want our beautiful bread to be wasted due to delays in delivery, so we are restricting what and where we send to over the 2 short weeks.
We are baking as usual
Orders will be baked and sent out on Monday 6th only.
All orders need to be with us by 9am Friday 3rd April
This is always a very difficut week for couriers and one in which we always get many delays and non deliveries reported. Therefore we shall not be sending any orders to the North Island.
SOUTH ISLAND ONLY orders will be baked and sent out on Wednesday 15th April
Orders need to be with us by 9am Thursday 9th April
We intend to bake as usual. Review of the Alert Level 4 is due by Wednesday 22nd so we wait to see what the situation is then.
A Heart healthy version of our signature Rye Sourdough bread made without any added salt. If you want to cut back your salt intake but don't want to miss out on bread, this is a perfect solution. Rye Sourdough is a traditional German style, full flavoured rye bread and is one of the healthiest breads you can eat, especially when it has no salt.;
Made from whole grains which we mill freshly at the bakery, it is low on the glycemic index
It is a fermented food made using a slow and natural fermentation - no yeast - so can be easier to digest
Because it is made from the whole grain it has a high fibre content with a mighty 13.5g of fibre per 100g
The only salt content is that which is occurs naturally in the rye grain itself; 2mg per 100g compared to 430mg in the traditionally salted version.
We make our own sourdough starters and the only ingredients in the bread is rye and water. Even without the addition of salt this is a flavoursome wholegrain bread with a compact, springy texture and a tangy full flavour and aroma. The bread ia alive and will continue to mature over a week to 10 days and the older it gets the better it tastes.
Rye Sourdough is best kept in a cool dark place - but not in the fridge - to allow it to develop it's outer crust and ripen the flavour of the moist inner crumb.
This bread can be part of a low / no salt diet and it has a 5 Health Star Rating
Comes in a 700g. loaf.
20 slices per pack, 1 slice is approx 35g
Fat - total 1.5g
- saturated 0.2g
- sugars 1g
Dietary Fibre 13.5g