Coastal Country
wheat & rye, deep caramel crust, toasted nut finish.
Sourdough, Baked by the Coast
Naturally leavened loaves with the patience of tides and the warmth of stone.
Naturally Leavened • Slow Fermented • Stone Baked • Wild Yeast • Low & Slow • Hand Scored • Crust & Crumb •
Crafted by Hand
We keep our starters young and our fermentation long. Sea air in the mornings, warm ovens by noon. Flour on our hands, stories in the crust.
Signature Loaves
Sea Salt Levain
bright, saline whisper, open crumb for generous butter.
Dark Malt
mahogany crust, cocoa grain, evening warmth.
Olive & Herb
green olive bursts, cracked pepper, rosemary breath.
Gallery
Our Process
1
Start & Feed
wild yeast, early light.
2
Fold & Rest
time does the work.
3
Score & Bake
the crust tells the story.
“A loaf that tastes like a slow afternoon.”
“Crumb so airy it catches the sun.”
“Crust that sings when it cools.”
Find Us
Address 14 Breakwater Lane, Saltford
Hours Thu–Sat, 8:00–14:00
Mail hello@coastalsourdough.co
Phone 01234 567890