Sally Clarke Bakery is a wholesale bakery for trade customers only.
For individual customers, almost all of our products are available in the Sally Clarke Shop.
Please email firstname.lastname@example.org or telephone 0207 229 2190 with your enquiry.
A combination of white and rye flours create a perfect base for a savoury mix of caramelised onions and crunchy roasted onion pieces.
Fig & Fennel
A combination of white and rye flours creates a moist, open crumb full of juicy Lerida figs with a hint of fennel seeds.
A combination of white and rye flours packed with marinated black Kalamata and green olives.
Rosemary & Raisin
A combination of white and rye flours bursting with raisins and dried rosemary, topped with Maldon sea salt and fresh rosemary sprigs.
Our long-fermented sourdough combines unbleached, stone-ground flour with our sourdough starter to create a rustic and distinctive sour flavour.
A combination of white, wholemeal and malted rye flour, packed full of crunchy walnuts, subtly flavoured with honey. The crumb has a traditional purple tinge.
Walnut & Raisin
The same base as above, however the crunchiness of the walnuts is complimented by the chewy sweetness of raisins with a hint of mixed spice.
A light roll made from a blend of stone-ground malted flours combined with an array of seeds and grains.
A blend of white, malted wheat and rye flours, combined with a wide variety of seeds and grains, and rolled in oats.
A medium-crusted finish with a soft, 'nutty' crumb, enriched with unsalted French butter.
Wholewheat & Honey
A blend of white, malted wheat and rye flours bursting with pumpkin and sunflower seeds.
A peasant-style 'slipper' bread made with extra-virgin olive oil to create a light and thin-crusted roll with a open, moist, irregular crumb.
Traditional crusty, open-textured white French roll made with unbleached flours.
Mixed Olive Ciabatta
The same base as our ciabatta roll, however, filled with herb-marinated juicy black and green olives.
A rustic, Italian-style roll made with a combination of stone-ground white and rye flours.
A soft roll, enriched with milk powder, unsalted French butter and buttermilk.
Corn / Polenta
A moist, slightly sweet roll enriched with milk and Demerara sugar with a distinctive yellow flecked crumb.
A light rye made with a blend of unbleached white and rye flours mixed with caraway seeds and topped with or without poppy seeds.