Organic speciality breads from Flourpowercity

25 June 2008 by
Organic speciality breads from Flourpowercity

More than 30 bakers in Lewisham and Borough Market, south London, supply Flourpowercity's hand-produced speciality organic breads and sourdoughs and non-organic but premium pastries and cakes to some 60 fine-food and farmers markets as well as leading London restaurants, delis and stores.

They use stoneground flour from Shipton Mill, Belgian chocolate and French butters, avoiding improvers and stabilisers. It takes up to eight hours to produce a loaf, and longer for rye breads and sourdoughs where the dough is left to prove slowly in a process that takes up to 20 hours.

The range includes nine organic white breads, three rye bread variants and five organic brown breads (including Spelt & Grains, known as Roman marching bread).

The seven speciality lines include Potato and Rosemary Sourdough, Irish SodaBread and the seasonal Tomato, Onion and Rosemary Focaccia.

There are more than 10 organic bap and roll options, including Ciabatta and Focaccia variants and Walnut and Apricot Roll.

The 12-strong pâtisserie line includes French and Danish pastries, Twice-Baked Banana Cake, Ultra Chocolate Brownies, Red Leicester Cheese Straws, and Spinach and Ricotta Rolls.

To buy it, call 020 8691 2288

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