Vegetarian and vegan friendly.
Spelt is an ancient grain used by Imperial Rome and others. It’s protein difference to modern wheats is demonstrated by it’s more crumbly texture as well as the different, slightly nutty, flavour, whilst not suitable for ceoliacs, customers preferring a wheat free life have welcomed these.
The Spelt sourdough gives flavour and satisfaction. Hand shaped and long in the making it’s been with us for millenia for a reason.
The wholemeal Spelt is a yeasted tinned bread of a more familiar appearance. The crumb is crumbly with a different flavour to Whole-wheat breads and is available in 4 different flavours.
The white Spelt is a yeasted tinned bread with a Spelt flavour and a softer texture akin to a sandwich bread.