Our Mission
Our mission is to produce organic, quality long-fermented tasty breads.
We use fermenting techniques rarely found in commercial bakeries, but commonly used before World War 2.
It is our belief that breads made using these time-tested techniques produce bread that is superior in taste, substance and quality and which keep better than the mass-produced fare on offer in supermarkets today.
Our Story
Initially the Billowing Loaf was set up as a hobby bakery selling a few loaves here and there to friends and family with subscriptions being made on a Friday for weekend collection. This proved to be extremely popular and demand for our breads rose and rose so in 2018 we took the plunge to run the company as a full-time enterprise from a converted room in our house.
We have now reached the situation whereby we are expanding the operation and supplying our bread to markets, shops, cafes and local people. We are expanding as a company and are looking forward to expanding our operation in the coming future.
We now provide breads for collection by the public on a Monday, Wednesday and Friday – please email thebillowingloaf@gmail.com for more information.
