The G-Stone evolved from flour milled at our family's mill at Crosshands Farm, where it was possible to extract an extremely coarse, and therefore nutritionally superior, flour.

There is a story that tells of a Victorian-era doctor in Rearsby, Leicestershire, who linked his working-class patients' problems with regularity to the influx of cheap white bread, previously only available to those able to afford the prohibitive prices of more processed wheat/bread.

The advent of commercial roller mills made white flour cheaper, and therefore available to the proletariat masses, but brought with it the previously unnoticed digestion problems.

This beneficient doctor researched his theory, discovering that the coarser the grind, the fewer complaints: less milling, better digestion.

“An ‘unassuming little boulder’”, Tamasin Day-Lewis

“I love a slice every morning for breakfast, and if you want to live to beyond 100, so should you”

Trevor Herbert, MD HHb

Enriched with organic dark molasses and mighty HIGH in FIBRE, this loaf is slowly crafted using cut wheat and coarse cut stoneground wholemeal flour.

The dough is risen in a basket, allowing us to create a super moist loaf whilst keeping the signature G-Stone pert shape, and the basket is responsible for its beautiful corduroy pattern.

However, the true beauty of this loaf is on the inside.

High in FIBRE. For full Specification and Nutrition details follow link below.

SPECIFICATION & NUTRITION

G-Stone will keep well for a week in a cool dry place, it also freezes really well: slice before freezing so you can enjoy your whole loaf slice after slice.

It is exceptionally good with blue cheese, scrambled eggs, smoked fish with home made horseradish and watercress, or toasted with marmalade.

Highly Commended at the Soil Association Awards 2002; Winner of Organic Loaf of the Year, Soil Association Awards 2006.