Natural Bread is an independent, local, family-run artisan bakery. They make all their own breads, pastries & cakes by hand, from scratch, and fresh every day in their Botley bakery without using any additives or preservatives.
The company was started in 2006 by Claire Véry and her late husband William Black, inspired by a shared love of food. Claire continues to own and run the company today and her passion for natural home-made food and in particular for making bread without anything added remains as strong as ever.
Natural Bread’s signature sourdough breads are made using locally milled flour from Wessex Mill in Wantage, sourdough starter, water, salt and time. While other bakeries might use yeast to get their breads to rise, they use traditional natural leaven, slow fermentation techniques letting the sourdough starter do its job over 48 hours – giving the bread its wonderful texture & depth of flavour.
The bakers knead rather than stir the dough (stirring is how most processed breads are made). The kneading takes longer & requires a lot of skill, but it means that many people who have a low tolerance to gluten and high levels of yeast can enjoy the breads, as they are more easily digestible when made in this way.