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 loaf with a distinctive sour flavour. Available in 400g, 800g, 1600g and 2500g loaves.
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 loaf 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. Available in 400g, 800g and 1200g.
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.
Mixed Olive Ciabatta
Same base as above, however, filled with herb-marinated juicy black and green olives. Available in 280g and 560g.
A rustic Italian-style loaf made with a combination of stone-ground white and rye flours.
A soft loaf, enriched with milk, unsalted French butter and buttermilk. Available in 400g, 800g and 1200g.
Traditional plaited bread, egg-glazed crust decorated with sesame and poppy seeds. Only available on Fridays.
Corn / Polenta
A moist, slightly sweet loaf enriched with milk and Demerara sugar with a distinctive yellow flecked crumb.
A dense, wheat-free sourdough loaf made with a blend of dark and light rye flour. Available in 400g or 800g tin.
A light rye made with a blend of unbleached white and rye flours mixed with caraway seeds and topped with or without poppy seeds.
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