We believe that this slowly risen loaf makes the best toast in the world. Its namesake comes from the Cotswold village of Sherston, home of the original recipe.
The village of Sherston, Wiltshire lends its name to this unique overnight loaf. Back in 1983 when Mr Thompson the village baker retired. We discovered that he, along with other traditional bakers, had developed a special way of fermenting the dough and catching up on sleep at the same time. The dough was placed in a large trough and he slept on the lid until the rising dough lifted the lid and tipped him off. We love this Sherston loaf story and enjoy sharing it with as many of our customers as possible.
We use the same recipe now, but we mix the dough in the afternoon and leave it slowly to ferment overnight to bring out its full flavour and character.
The Sherston Bread is great in the morning, toasted and loaded with marmalade or jam. Wonderful for sandwiches with a filling of your choice, a favourite of children and adults alike.
If you would like to learn more about baking bread, then why not come to our Cookery School in Chipping Sodbury.
White Wheat Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), White WheatFlour, Water, Salt, Sunflower Oil, Flour Improver (Ascorbic Acid), Yeast
Frozen at -18°c, it will keep for 12 months
2 days and then best toasted