Collection: Julian & David, Park Royal

Julian arrived in London from New Zealand in the late 90's with a bread starter made with local Pinot Noir grapes that he still uses now. He and David started an organic bakery with a slow fermentation process that lasts 48 hours. This traditional method allows for the microorganisms to break down the gluten, develop micronutrients and make the bread’s goodness more bioavailable. (By way of contrast, fermentation in large factory bakeries last just 45 minutes and is an additive heavy affair....)