Bakery

Organic bakery from Biona, Dillon Organic, Nairns and Doves Farm.

Rye, spelt, sourdough and pumpernickel bread; crispbread and oatcakes; biscuits and cakes, including gluten free and sugar free.

Rye bread keeps for far longer than wheat bread — it's denser, holds moisture and is usually long-fermented, which is why it comes sliced in sealed packs and stays edible for weeks.

Rye is not gluten free. It's a common misunderstanding, since rye bread turns up in health food shops and looks like a free-from product. If gluten is what you're avoiding, the gluten free breads and pizza bases are the ones to look at.

Sourdough is leavened with a wild culture rather than baker's yeast, which is what gives the sourness.