Artisan Bread: In Production

Recently we’ve been working hard on our range of artisan breads. A lot of people don’t tend to realise the amount of work that goes into a loaf like these. At Thomas the Baker, we pride ourselves on delivering only the best bread to you, so we don’t pack them full of additives so that they’ll last longer. Instead, they are baked every morning (early morning!) by our craft bakers so that they can be delivered to the shops as fresh as can be. We put a lot of hard work into developing these breads, and here you can see the way in which some of our artisan loaves are created. These are the Pain de Campagne being made by ‘the two Steves’ – Steve Simpson and Steve Cockayne. The Pain de Campagne is a traditional French loaf, meaning simply ‘country bread’.

Here you see them moulding the dough, placing it and cutting it before baking it on the stone oven sole and removing it with a peel.