THE PERFECT LOAF
The Shepherds Loaf is a loaf on a mission to guide people to a better kind of bread.
Bread that is simply and slowly made with local ingredients to give you a perfect loaf.
Spelt flour, Cornish sea salt, and water.
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- The Story
- Endorsement
- Quotations
- Production Method
- Specification & Nutrition
- Storage
- Serving Suggestions
- Awards
On BBC4, in March 2010, Tom Herbert went on an epic quest for the perfect loaf, and so the Shepherds Loaf was born.
Tom’s journey helped him to come up with an enormous, two kilo, white spelt, sourdough loaf big enough to feed a small village, made using his family’s 55 year old sourdough, organic spelt from Somerset, Cornish sea salt and water.
Todd Trethowan says “I had made it my mission to taste as many sourdoughs up and down the country as humanly possible. The quest for the best is over. We think that the Shepherds loaf is a cult loaf in the making.” Todd, Cheesemaker and Monger, uses the Shepherds Loaf to create the best cheese toasties in the world! Every Wednesday at St Nicholas’s market in Bristol on the Trethowan’s dairy stall.
“I’ve got a party in my mouth”,
at Saint Nicholas’ Market
The 2 day process involved in making the Shepherds Loaf creates the incomparable flavour and crust.
YEAST and DAIRY free. For full specification and nutrition details follow link below.
This loaf will last at least a week, and is best on day 3.
Perfect for tartines, Croc Monsieur, weekend toast with marmalade, and with anything and everything until every last slice and crumb has been enjoyed. A Hobbs House Bakery loaf so big you’ll want to share.
Bronze at the Taste of the West Product Awards 2010
Highly Commended at the Soil Associations Organic Food Awards 2009.
