| We have been researching and experimenting with bread and bakery for about 10 years. Alan can still remember the pride of his first loaf but Sarah finds it easier to recall some of the less successful efforts! Alan's years as a home baker were transformed by moving on from teaching to study at the National Bakery School, where he made a good deal of bread and read nearly everything in their library. The latter led to some really serious experimenting and the idea of CobsBakery began to develop. Alan worked in a couple of Cambridge bakeries and continued to experiment at home - and found time to study sourdoughs with Paul Merry, one of the leading lights in English bakery. CobsBakery is the Cambridge Organic Bakery, and we're committed to producing the best in bread by reviving an almost obsolete process employing long, slow fermentation. This gives the yeast time to bring out the best in our selected quality flours. We are registered organic producers with the Bio-dynamic Agricultural Association, one of the certifying bodies recognised in the UK. The BDAA help us to guarantee that all our organic raw materials are produced to the highest standards - and that we handle them as responsibly as we say that we do. A CobsBakery boast is that our bread contains no additives, no improvers and no preservatives - and that is for both the organic and premium ranges. What is more, in the middle of this great grain growing area of East Anglia we are looking for local farmers and local millers in order to keep food local. And not only are we committed to keeping down food miles but we use 100% renewable electricity - electricity which does not pollute or contribute to climate change - from Good Energy. So, great local bread and a clear conscience! Click the "Available From" tab to find a stockist near you.
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