Slow fermented dough using fine french flour, Italian semolina and a white leaven, for a low acid bread with a great balance of crumb and crust.

Please order 48 hours in advance.

Contains: wheat flour, water, wholewheat flour, semolina, rye flour, salt.

Contains traces of sesame and nuts.

If you have any allergies or questions please contact seansloaf@gmail.com