At Elnor Lane Artisan we take pride in sourcing quality ingredients to use in our products. We work with producers who favour flavour over yield and use sustainable prouduction methods. All of our bread is made from organic stoneground flour from British grown grains. We work with farmers using regenerative methods (Greenacres farm & Turners of Bytham) and traditional millers (Felin Ganol Watermill & Tuxford Windmill).  This allows us to work with specific varaties of heritage and population wheats whilst gaining the highest level of transparency of our supply chain.

Our sourdough bread is made using slow fermentation techniques, which develops more complex flavours and gives the loaves their characteristic chewy texture and crisp crust. Our pastries are also made using a slow process carefully layering cultured butter from the Edinburgh butter company between the dough to give a flakey and buttery pastry in a process taking up to three days.

All of our toppings, inclusions and flavourings are natural and are as locally sourced and seasonal as possible. We have a small vegetable garden on site where we are hoping to produce more and more for us to use in the bakery