This loaf starts long before the dough is mixed. Each batch begins with wild garlic, freshly foraged (by me!) at its peak, then blended into a vibrant pesto with toasted pine nuts, aged parmesan, and great olive oil. The result is something intensely green, fragrant, and unmistakably seasonal.
The pesto is gently swirled through our slow-fermented sourdough, creating ribbons of savoury richness that run through the crumb. As the loaf bakes, the garlic mellows and sweetens, the cheese adds depth, and the pine nuts bring a subtle, buttery warmth.
With a golden crust and a soft, open crumb marbled with pockets of aromatic pesto, every slice carries a balance of tang, earthiness, and umami.
Perfect on its own, torn and shared, or paired with simple dishes that let its flavour shine—this is spring, baked into bread.
This loaf starts long before the dough is mixed. Each batch begins with wild garlic, freshly foraged (by me!) at its peak, then blended into a vibrant pesto with toasted pine nuts, aged parmesan, and great olive oil. The result is something intensely green, fragrant, and unmistakably seasonal.
The pesto is gently swirled through our slow-fermented sourdough, creating ribbons of savoury richness that run through the crumb. As the loaf bakes, the garlic mellows and sweetens, the cheese adds depth, and the pine nuts bring a subtle, buttery warmth.
With a golden crust and a soft, open crumb marbled with pockets of aromatic pesto, every slice carries a balance of tang, earthiness, and umami.
Perfect on its own, torn and shared, or paired with simple dishes that let its flavour shine—this is spring, baked into bread.
