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Bakery

BREAD: Walnut & Spelt Batard

Terry Wilson (Leavain Breads)


Baked using spelt flour which makes it ideal for those with gluten intolerance. Lovely toasted and smothered in Dunlop Apiaries raw honey. Freezes well. Made with sourdough cultures. Made where nuts and soybean are handledIngredients : ORGANIC SPELT & WALNUT BATARD- certified organic stone ground speltflour, leaven, walnuts, salt, & water



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