Sally Clarke Bakery is our wholesale bakery for trade customers only.
If you have any enquiries please email us on email@example.com, please send us your trading location and product interests and we will reply to you within 5 working days
Campagne (Dark Sourdough - 48hrs)
Our overnight fermented sourdough combines wholemeal and white flours with a touch of malt to create a rustic loaf with a more distinctive sour flavour.
Pugliese Sourdough (48hrs)
A rustic white mild loaf made with a blend of white and rye flour; inclusions possible either Mixed Olive or Carraway.
Paysan Rosemary & Raisin (48hr)
White flour, crushed baked baby potatoes (skin on) & honey creates a moist long-lasting open crumb loaf bursting with raisins and dried rosemary.
Sour Dough Granary (48hrs)
Our long-fermented sourdough combines wholemeal and white flours with a touch of malt to create a rustic loaf with a distinctive sour flavour, including a variety of seeds and grains and is topped with white and brown linseeds
Our long-fermented sourdough combines wholemeal and white flours with a touch of malt to create a rustic loaf with a distinctive sour flavour.
Seasonal Breads (48hrs)
â€¢ Hazelnut, Cranberry and Mixed Peel (December / February) â€¢ Polenta and Sunflower Seeds (March / May) â€¢ Pumpkin with Pumpkin Seeds (September / November) â€¢ Spring Onion and Nigella Seeds (June / August). Available only 600g
Walnut & Raisin (48hrs)
A combination of wheat and rye flour, packed full of crunchy walnuts. The crumb has a traditional purple tinge and the crunchiness of the walnuts is complimented by the chewy sweetness of raisins . (available only 600g)
A light loaf made from a blend of stone-ground malted flours combined with an array of seeds and grains.
Seeded Granary 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 loaf with a soft, â€˜nuttyâ€™ crumb, enriched with unsalted French butter.
Wholewheat & Honey
A blend of white, malted wheat and rye flours bursting with pumpkin and sunflower seeds. Available in 400g, 800g and 1200g loaves.
A peasant-style 'slipper' bread made with extra-virgin olive oil to create a light and thin-crusted loaf with an open, moist, irregular crumb. Available in 280g and 560g.
Soft Italian-style bread made with extra-virgin olive oil and rosemary. Available with the addition of mixed olives, sun-dried tomato or caramelised onion. 400g square tin.
A traditional 'ladder'-shaped ProvenÃ§al-style loaf available with the addition of mixed olives, sun-dried tomato or caramelised onion.
Traditional crusty, open textured white French loaf made with unbleached flours, inclusions possible (Mixed Olive, Sundried tomato, Onion)
Mixed Olive Ciabatta
Same base as above, however, filled with herb-marinated juicy black and green olives. Available in 280g and 560g.
A soft sweet loaf, enriched with milk, egg and unsalted French butter. Available in 400g, 800g and 1200g.
A dense, wheat-free sourdough loaf made with a blend of dark and light rye flour. Available in 400g or 800g tin.
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