At Baker Tom’s Bread, we use traditional baking methods to make our fresh speciality loaves. Using only flour, water, yeast and salt, and time (to allow the bread to rise and prove naturally), our skilled team of bakers work through the night hand-moulding and baking our range of loaves. We pride ourselves on producing the best quality products that are full of natural flavour and simply delicious.
We don’t use any flour ‘improvers’, processing aids, dough conditioners, chemical leavening or other artificial additives of any kind (with the exception of the statutory fortificants already in flour).
If you were to pop your head into the bakery in the middle of the night, the smell of freshly baked bread fills the air and is good enough to eat!
We work throughout the day, taking orders, calculating the mixes required and preparing for the busy night ahead. Most of our pastries, scones and cakes are also baked in the day.
Working through the night, the production is split into different stages to ensure all our shops and wholesale customers receive their freshly baked bread on their doorstep the next morning. See the process below …