When it comes to allergies and intolerances, you do you. Only you can know what will make you feel good, and what you simply cannot tolerate. 

If you suffer from coeliac disease, or have a serious wheat or grain allergy, it is unlikely you are even reading this page, as you will have hopefully now already discovered that all our breads contain gluten. We make one wheat-free bread, our 100% rye, but this still contains some gluten.

For those allergic to seeds, please be advised that all our breads are made in the same place, so could contain traces of sesame, sunflower, poppy, pumpkin or flax seeds. We also occasionally use nuts in the bakery. 

For those who are gluten-sensitive, yeast-sensitive, or just generally a bit bloated or below par after eating modern commercial bread, sourdough loaves and other slowly fermented breads can really help. 

It is now generally accepted that a lengthy fermentation process reduces the gluten content of the bread, and it becomes more digestible.

 Some people who find they cannot tolerate commercial yeast can seem to enjoy a sourdough loaf made from yeast cells naturally occurring in the air and on the wheat grains themselves. 

Others find that spelt, an ancient grain that our tummies are perhaps more used to, is also kinder on the stomach. We make an all-spelt sourdough loaf made with 50% white spelt flour, and 50% wholewheat spelt flour. Another alternative to modern wheat is our 100% rye bread, mentioned above.

As a general rule, breads with a nice long fermentation time, and preferably a sourdough culture, will be a lot easier on your tummy.