Each bread is handmade by me using traditional French recipes and artisan methods. I only use French flour, which is much softer than the British and Canadian wheats most commonly used in the UK. French wheat contains less protein and less gluten, resulting in a softer crumb and larger air pockets, and a delicious chewy texture.
Although all the recipes I use do contain a cultivated sourdough starter (levain), I use the French method of adding a small amount of yeast to all doughs too. This is common practice with French breads, as it makes the bread more complex and flavourful, and eliminates the very sour flavour of breads made only with a sourdough culture. I therefore do not advertise my bread as “pure sourdough”; however, it is complex, flavourful, and utterly delicious!
Because of the softness of French flour, the bread does go stale a lot quicker than bread made with British or Canadian flour, so it is advisable to order it for the day you need it. It does make great toast the next day, though!