The Phoenix Bakery employs the Old English way of making bread which is a sponge dough method.  The

sponge is set away for 18 hours, allowing it to slowly ferment and develop a fuller flavour allowing us to use low salt and yeast levels. During this process the wheat fully absorbs all of the water which means that breads baked at The Phoenix Bakery are a lot kinder to your digestive system. Olive oil is the only fat used in all of our breads ensuring an all round healthier bread eating experience