Locally sourced apples from the Estate are thinly sliced and dried in the heat of the cooling wood fired ovens during the day. Apple compote and mixed spice add a fresh taste to the bread. A glossy glaze, made from the core and peel of the apples, is added after baking.

White Flour, Rye Flour, Wholemeal Flour, Water, Levain, Apple Compote, Dried Apple, Salt, Mixed Spice