This beautifully delicate bread sees the whispering presence of our staple Italian Danilo olive oil, with soft woody notes of fresh rosemary and hints of aromatic sea salt on our delicious naturally fermented sourdough.

Inspired by the traditional Scottish tea room loaf, our bread is made with organic white and wholemeal flours and treacle giving it its sumptuous dark brown hue. Chewy dates and crunchy walnuts combine to make it texturally balanced and beautifully flavourful.

Our distinctive Italian flatbread is baked to perfection with creamy Stilton, scattered with rosemary and sea salt, and laced with olive oil. All aboard to blue cheese lover’s paradise.

Pain de campagne, ‘country bread’ en Français, is both elegant and rustic, slowly fermented for a thick crusty exterior and a sprinkling of sea salt for a final crunch. This loaf works divinely with red meat or poultry and with any hearty lunch or supper dish. Bon appétit!

We all agree: bananas and bread are a time-honoured combination. Our sumptuous cake-like slice is topped with flaked almonds and highlights the natural sweetness of the banana with notes of frangipane…We’re just giving the people what they want.

Dark, dense, and bursting with chunks of the finest Belgian chocolate, our brownies are perfectly thick and gooey. In other words, everything a brownie should be -sinfully delicious and moorish, these brownies ain’t just a pretty face.

An Olivier’s Bakery spelt croissant infused with frangipane, smothered with flaked almonds and baked. Usually eaten at breakfast, our Spelt Almond Croissant is a real treat. Perfect for our gluten-sensitive friends, spelt flour has a mellow nutty flavour and is easily digestible… well-worth the splendid gooey mess!

This extra flaky and buttery handmade Callebaut chocolate viennoiserie is the lighter spelt version of the traditional Pain au Chocolat… just don’t tell its cousin how good it is!

A real treat for spelt lovers, these pastries fly off the shelves quicker than we can bake them. Very similar to our traditional croissants, the Spelt croissant is slightly smaller and denser in texture.

Made with our hand-rolled pastry, mountains of Red Leicester and a touch of piquant Cayenne Pepper, these crispy Cheese Straw snacks are the perfect indulgent savoury snack. Bite into the cheesy crust to reveal the silken butter-laced flakes beneath…. It’s one surprise you’re guaranteed to love.

The luscious Pain aux Raisins is truly the queen of the continental breakfast, layered with pastry cream and loaded with plump jumbo raisins, the distinctive coiled dough resembling the whorls of a snail’s shell is baked until golden, flaky and moist… all hail.

Accompanied with a coffee or tea, this delicious cousin to the buttery croissant is the ultimate petit déjeuner or mid-morning snack. Its heart of rich dark chocolate is best enjoyed warm out of the oven. C’est délicieux!

White Flour, Water, Butter, Sugar, Frangipane, Rum, Almond Sea Salt, Little Yeast and Free Range Eggs.

An exquisite crescent pastry, the classic croissant is a véritable French icon and a triumph of technique. Years of dedication and experience have gone into creating the perfect combination of crispy crust and soft centre. Our secret ingredients? Love… and butter.

As befitting many of the best breads in the world – Irish Soda Bread was traditionally a peasant’s bread made with only the most basic of ingredients. Our modern St Patrick’s day favourite is made with organic flours, buttermilk, bicarbonate of soda and laced with rich black treacle… a peasant’s bread fit for a king.

Pain au Levain is the quintessential French sourdough bread and is considered the artisanal baker’s calling card. Our bakers must ensure the perfect harmony between heat and humidity to attain the ideal conditions for the sourdough culture, leading to a light loaf with a richer flavour… Ideal for piled-high sandwiches.

Our Rye Sourdough is inspired by Swiss Mountain Bread, known for its long shelf life. This hearty bread is full of character, full-bodied and perfect for dipping into authentic fondue.

Crested with fresh seasonal cherry tomatoes and sweet caramelised onions, this pillowy focaccia is lavishly brushed with extra-virgin olive oil, and peppered with dusky rosemary. The result? Oozing flavour with every bite.

The dough, handmade fresh every day of course, combined with Danilo’s extra virgin olive oil is transformed in Olivier’s skilful hands from the age-old ‘hearth cake’ (as focaccia translates) into the crisp, doughy golden slab, more than worthy of its namesake.

The famed baguette is truly the staple of every French meal. This unsung guest of honour is remarkable for its versatility: ideal for mopping up rich sauces, toasted and slathered with homemade jam or sliced lengthways and packed with juicy tomatoes and cheese. Light and airy with a wonderfully golden crust, our authentic baguettes are a soft blend of flour, natural yeast, sea salt and honey.

Our founder and master baker Olivier’s signature bread is freshly baked every day. This loaf marries organic flours with a dash of honey for maximum flavour and can be recognised by its flour-dusted capital ‘O’. So good it’s got his name on it.

Bread is the definitive slow food and Le Rustic embodies our patience and quality-driven philosophy: “You cannot accelerate. You cannot cut corners. You can only follow the process until it is ready.” Bread is the fruit of the earth, the work of the people and the staple of our civilisation…. pick me, pull me, tear me, as long as you share me.

Made from a slowly fermented dough, enriched with rich extra-virgin olive oil for a light, airy texture and distinct rich flavour. Hand-shaped and then baked for a deliciously crisp crust… seriously up your bacon sandwich game!

Our flat rustic-looking ciabatta -taking its name from the Italian word for slipper- has a crispy and floury crust with a light and airy heart. Enjoy our scrumptious loaf as the base for bruschetta, as a great accompaniment to antipasti or simply torn into pieces and dipped in olive oil and rich balsamic vinegar… this is one slipper you won’t be losing at midnight.

King of the dinner table, Le Pain Blanc, (or white bread) sees the alchemical transformation of organic white flour, organic white sourdough, yeast, water and a dash of sea salt. Truly demonstrates our master baker’s Midas touch. The perfect accompaniment to any meal. It also makes awesome French toast… We should really be calling this, Le Pain d’Or.

A distant cousin to modern wheat, spelt is an ancient strain of wheat that is high in protein, with a nutty, complex flavour. We ensure the seeds on top of our Spelt Tin are nicely toasted and give an incredibly delicious bite.

Our round autumnal loaf has real depth, made with a combination of white and barley flours, flavoured with apricots and walnuts. A satisfying loaf that’s great toasted with marmalade or served with your favourite cheese…be afraid simple crackers, be very afraid.

Our Cereal Loaf is made with a subtle combination of barley flour, white flour and malted flour overlaid with tasty golden linseed, roasted buckwheat, oats, sesame and sunflower seeds. A crunchy and versatile everyday bread.

Using organic rye grains, which are grown and milled in the UK, this rye bread has an earthy and rustic flavour…The city-dweller’s go-to.

This loaf is packed full of black olives and is the perfect accompaniment to cheeses and cured meats.

Organic rye flour is combined with caramelised walnuts to give a moist, mildly sour and slightly sweet loaf. Pairs divinely with any cheese and likes long walks on the beach.