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Bread at the loaf

The breadshelves in Crich, laiden with breadAll bread and cakes sold at the loaf are baked, fresh every day, at the bakery in Crich. Some of our customers have told us that it would be useful to understand a little bit more about the differences between the great variety of breads that we make. Hopefully, this guide will help you to choose the next time you visit the loaf. From competitively priced every-day loaves, to the more distinctive but great value continental and artisan breads, we should have something to suit your tastes whatever the occasion.

Some of our sourdoughsWe don't bake with any additives or preservatives of any kind. Though this means bread from the loaf is best on the day you buy it, most will also keep well for a few days if you store them sealed, but not in a fridge. Though we do use vegetable fats in some breads, most are a simple combination of flour, water, fat, yeast and a small amount of salt. Feel free to ask us to slice any of the breads with our 'medium' slicer.

We have such a large range of bread that we can't bake everything on the product list every day. View a weekly schedule of what we produce when, here

Fancy learning a bit more about our bread and why it’s healthy? click here

To see a list of cafes, bistros and pubs that use our bread, see here

Our full bread price list is downloadable as a pdf file here

Where to buy bread from the loaf

As well as being available at our shop in Crich, bread from the loaf is available from the following businesses:


The Cheddar Gorge Deli, Dig Street

Fresh Choice, St John St

Natural Choice, St John St


Buttermilk Coffee House, Brailsford


Fresh Basil, Strutt St

Darley Dale

Darley Deli, Lime Tree Avenue


Portobello Café, Queen Street

Sound Bites Ethical Shopping, Moreledge

The Delicatessen, Belnheim Drive, Allestree

The Milk and Honey Deli, Saddlergate

The Derby Food Assembly, Greyhound Pub, Friargate

Brown and Green Food Store, Alfreton Road, Little Eaton

Kirk Ireton

The Stable Shop, , Main Street

West Hallam

The Bottle Kiln, High Lane

who uses our bread?

Ashover: Ashover Post Office

Ashbourne: Artisan Café Bar.

Alfreton: Alfreton Golf Club.

Belper:Gillivon Tearooms.

Brackenfield The Plough Inn, Brackenfield

Brailsford: Buttermilk Coffee House

Crich:The Old Black Swan

Cromford:Scarthin Books,

Derby: Terroir bistro, Parlour Tearooms, Derby Museum and Art Gallery Bohns Rubs, Jack's, Rowleys,The Maypole Café, BEAR Derby, Point Six Coffee House, and Rask.

Dalbury lees: The cow

Holbrook: The Spotted Calf.

Pentrich:The Dog.

Spondon:Bluebells Tearooms.

Tideswell:High Nellys.

West Hallam:Brew and Bake.


Healthy bread at the loaf

If you have ever wondered how healthy bread at the loaf is, then I have written this blog entry in response to a recent newspaper article. I aim to highlight just how healthy the bread we bake is. In essence, all you need to know is that our bread is deliciously tasty, very digestible and 100% additive-free.

White Tin

white crusty tinThe king of crunchy toasting breads, it is also great for your lunch box sandwiches. Our white tin breads are fat-free and are mixed the night before to allow the bread to develop a full flavour and also to help it to keep longer without adding preservatives.


Wholemeal breadThis is a full-flavoured loaf with lots of character. It is a great loaf with soup on a cold day and is also perfect toasted for breakfast with some of our Ashbourne-produced marmalade. The small amount of organic palm fat in this loaf helps it to keep well for a few days in a plastic bag. Look out for the wholemeal with sunflower seeds and the organic wholemeal which we make on Saturdays.

Soft White and Brown

Brown farmhouseWe make a range of softer crusted breads which are great keepers and perfect for every day sandwiches, bread and jam at tea time or a quick nibble with cheese when you are peckish. We bake these softer breads in farmhouse tins or batched together on trays and the slightly higher fat content is what keeps the middle fluffy and soft.

Malted Grain, Light and Dark

Malted grain breadsWe have two ranges of malty wholegrain breads. Flakes of malted wheat, rye and barley are blended with white, wholemeal and rye flour to make delicious nutty, malty bread. The light malted grain is a great every day bread for all the family. Children enjoy the malty taste and the thinner, less crunchy crust. The organic flour in the dark malted grain has more wholemeal and so has a deep, nutty flavour. Both these breads keep well and are available as large tins or shaped into round Coburgs or long bloomers.

French Breads

Baguettes coolingUsing an authentic French recipe and French flour, we make a range of deliciously crusty baguettes (French sticks), rolls and bloomers - plain, poppy seeded and sesame seeded. True to their Gallic roots, these breads have no fat in them and are at their very best the day they are made. Perfect for picnics, pâtés or simply in chunks in a basket with your dinner, French style. The next day, warm them in the oven to crisp up the crust again or grill them with cheese to drop into soup as delicious croutons.

Italian Ciabatta

Ciabatta loaf and rollsLook out for these irregular-shaped rolls and loaves. With a delicately crisp crust and a very airy crumb, they make perfect sandwiches. Try one as a BLT (bacon, lettuce and tomato) in the café or take a loaf home to make the most perfect grilled bruschetta. Another fat-free bread so great for slimming.

Sour Dough

Some sourdough loavesNot sour, just very very tasty! Our sour dough range is fast becoming the most popular selection of breads that we produce. Sour dough bread is made using a fermenting culture of flour and water that encourages wild yeasts that are in the flour and the air to grow and thrive. Every day we feed this culture or 'leaven' and take a bit off it to make that day's bread. As there is no cultivated baker's yeast in the bread, people with an intolerance to normal bread sometimes find they can eat sour doughs without the same problems.

Our sour dough range includes plain loaves and then loaves flavoured with olives, sun-dried tomatoes, walnuts and raisins and five grains. All of these breads are hand moulded and are baked on the floor of the oven, loaded and unloaded using a baker's peel. Dunk the olive or sundried tomato loaves in olive oil and balsamic vinegar for a simple starter, the walnut and raisin is perfect with cheese and pickles and the plain sour doughs make the tastiest toasted sandwiches imaginable.

Rye Breads

We have a developing range of breads that include rye flour. Rye grain has much less gluten than wheat and so breads made with rye can be more easily digested by some people who have a wheat or gluten intolerance.

Light Rye

pic of light rye loaf with carawayThe very popular 'light rye' was inspired by a recipe for New York rye. It is very close to being a white bread, with only about 20% rye flour to white wheat flour. However, the rye flour gives it a fantastic depth of flavour.

one light rye loaf left - a popular choiceWe do a plain version and a version with caraway seeds. Try it as a really tasty alternative to white bread that children will love toasted with jam or spread with peanut butter!

Dark rye

Dark rye loavesThis bread has 60% rye flour with linseeds and sunflower seeds. It is a denser loaf with a terrifically nutty flavour and goes really well with cheeses and cold meats.

100% rye with pumpkin seeds

Packed with pumpkin seeds and flavoured with treacle and orange zest, this is a dense, dark beauty. If you slice it thinly the day after it is baked, you will find a moist, compact, fragrant bread which is delicious with soft cheeses, goats cheese, salami or, as a sweeter breakfast treat, with honey.


Borodinsky loaves coolingOne of Andrew Whitley's recipes from his book Bread Matters, this recipe is brought back from his time in Russia and is rich with the flavours of coriander, malt and molasses.

Bread rolls

We do a range of bread rolls from the different doughs including soft white and brown rolls and baps, poppy and sesame seeded rolls, crusty cobs, malted grain, ciabatta...the list goes on! 

We are very keen to hear what products you would like from us so please with any questions or comments.

Weekly schedule

Below is a table showing what bread we produce on different days. All other breads mentioned above and the majority listed on our price list we produce on a daily basis, Tuesday to Saturday.

bread production schedule
Bread Days produced and comments
100% Rye with pumpkin seed and orange

Tuesdays, Thursdays and Saturdays.

Perennially popular, this small tin loaf is perfect sliced thinly and eated with soft cheese, goats cheese, cold meats or honey.

100% Rye with sunflower seed Saturdays.


A 100% rye bread from Poland - recipe brought to us by our Polish baker Jarek.


Every third Friday. See the events calendar to check dates.

A traditional German Schwarzbrot made with soaked rye chops, molasses and sold by the kilo.


Every third Friday. See the events calendar to check dates.

A traditional Danish 100% Rye made with beer and rolled in sesame seed, sold by the kilo.

Borodinsky Rye

Every third Friday. See the events calendar to check dates.

A 100% rye bread with coriander, malt extract and molasses from a Russian recipe.

Dark Rye


A 60% rye bread with sunflower seed and linseeds.

100% Spelt sourdough


This is made from wholemeal and white spelt flours and blossom honey. It is recommended for customers with an intolerance to the gluten found in modern wheat varieties.

Seeded dark rye


This is a 50% rye bread packed and topped with seeds - it is one of the most tasty loaves we make.

Barm bread with Ale

Occasional Fridays.

This sourdough loaf is made using beer provided by a local pub and harks back to the days when brewers and bakers worked together to harness the miraculous power of wild yeasts.


Available Tuesdays (Summer only), Wednesdays, Thursdays and Saturdays.

These italian flat breads are rich in olive oil and come with a variety of different toppings.

Spelt and seed sourdough

Tuesdays, Wednesdays and Saturdays.

Made from 20% wholemeal spelt and white wheat flour and packed with seeds this is a very digestible and low GI bread.

French Country Sourdough

Thursdays and Saturdays.

Similar to a ciabatta in shape, this open textured loaf has the most delicious crust thanks to the rye and malt in the recipe.

Rustic baguettes

Thursdays and Saturdays.

A recipe we have developed to match the 'Pain à l'ancienne' from France. A beautifully crusty baguette with a small percentage of rye and a part sourdough for depth of flavour.

Stirato - Italian baguettes Saturdays
Rosemary filone Made every Saturday and a firm favourite of our bakers - this is a baguette-style bread with fresh rosemary and olive it's best with smoked bacon from Crich Butcher's!
Roast potato and onion bread Occasionally and to order
Soda bread Occasionally and to order
Ricotta bread and Buttermilk Sourdough Occasionally and to order
German rye - 90% rye using the Detmolder 3 stage rye process Occasionally and to order