Field to Fork Sourdough Rolls of the week only available on Shelf

As a result of joining the East Anglian Grain Alliance and with the aim of using more whole grain and avoiding fortifications we are going to be creating entirely English and organically farmed “rolls of the week” which will be sourdough and will vary from week to week as we will only be able to mill what we have collected. This includes grains such as flour power, rye, mariagertoba, viola, bamford and other long stemmed and population grains as well as cracked and or sprouted grains, thus creating sourdough which is wholesome but unique and using our bakery millstones alongside small millers to give a unique fresh taste and other health benefits. Each batch will have a slightly different colour across the crumb. Each one will be approximately 120g pre-baking weight. The result of using this combination of grains and home milling is the avoidance of government advised fortifications. The resulting taste is beautiful. The health benefits are well documented but whenever you come in to the bakery I am happy to chat about it!
I am teaming up with the East Anglian Grain Alliance so that I can keep stocked up on organic English grown long stemmed and heritage grains to use here in the bakery, I know the source of these grains. I will be viewing the fields, the farming methods and I will be milling it here. It’s genuine field to fork production. The quantity of rolls will vary and these can not be pre ordered as I don’t know the exact ingredients yet each week or quantities that I am able to produce so it’s a case of come at 9am and choose one from the shelves; surprise!