My life as a baker started at age 3 helping my Mum at the kitchen table, decorating her loaves of bread with plaits. I moved from yeast to sourdough in my twenties, and have been developing my skills as a bread baker for over 35 years.

I source my flours as locally as possible. All organic ingredients, and wheat grown in Much Dewchurch. Rye, Spelt and Gluten-free flours are from Shipton Mill in the Cotswolds.

I keep my sourdough starter on the go all the time, happy and healthy with rye flour. I use a chickpea starter for my gluten free bread. A slow prove means from starter to loaf is about 20 hours. All my loaves freeze well.

White & Rye - my lightest loaf, in colour and texture. White flour, Rye flour, Salt, Water, Rye starter. £2.50 / £3.50

Spelt & Rye - my darkest and densest loaf; packed with seeds and very tasty. White Spelt flour, Wholemeal Spelt flour, Rye flour, Poppy seeds, Sesame seeds, Pumpkin seeds, Brown Linseed, Molasses, Salt, Water, Rye starter. £3.25 / £4.25

100% Spelt - made with the rye starter, so not quite 100%! Half wholemeal spelt, half white spelt, this loaf is quite light, but much lower gluten than the White & Rye. White Spelt flour, Wholemeal Spelt flour, Molasses, Salt, Water, Rye starter. £3.25 / £4.25

Wholemeal + Seeds - using nearly all Herefordshire wholewheat flour, this loaf is wholesome goodness with sunflower seeds. Wholemeal flour, White flour, Barley flour, Molasses, Sunflower seeds, Salt, Water, Rye starter. £2.50 / £3.50

Country - this loaf is bouncy, almost as light as the White & Rye, with chewy malty bits, and some local wholewheat flour. Light malthouse flour, Wholemeal flour, White flour, Molasses, Salt, Water, Rye starter. £2.50 / £3.50

Gluten free - my loaves are substantial and hold together well when sliced. Best sliced thin and toasted. Maize flour, Rice flour, Potato starch, Teff flour, Sorgham flour, Tapioca starch, Millet flour, Carob flour, Molasses, Golden linseed, Psyllium Husks, Salt, Water, Yeast, Chickpea starter. £3.00 / £4.00