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| This thriving and expanding organic & biodynamic wholesale bakery business in Bury St Edmunds, Suffolk is based on a former business established in 2001 by Michael Goetze. Recalling the wonderful bread baked by his grandmother and using his artistic skill and scientific expertise, he researched sourdough production in Germany, returning to the UK towing a mobile wood-fired bread oven. The production quickly developed within one year to a 4 deck oven and then relocated to new bakery premises in 2004 now with 9 decks, 6 mixers and 8 staff. Highly regarded and well established, All Natural Bakery Ltd specialises in producing a wide range of premium organic and biodynamic naturally leavened sourdough Rye, Spelt, Kamut, Gluten Free, Wholemeal and other speciality artisan breads. 50 product lines derived from 15 overnight sourdough variations offers considerable scope and potential for the organic health conscious consumer. The business was re-established by the current owners in January 2008 and has undergone a transformation with the introduction of modern and efficient procedures for quality, ingredients, production, distribution, sales, financial planning and control. In December 2009 the business was merged with the well established METFIELD BAKERY and relocated to new premises in Norfolk. | What is Real Bread? Real bread has nothing to hide. It is made with simple ingredients – only flour, water, yeast and salt - and no additives. It tastes good and is naturally nutritious and easily digested. It is an important part of a balanced healthy diet. It is produced in ways that are honest, ecologically and socially responsible and designed to conserve the vitality of the ingredients for our benefit and enjoyment. Real Bread: * must be made of flour, water, yeast (natural or processed) and salt (optional) * must not contain ‘improvers’, additives or processing aids (including enzymes) of any kind * may include other natural food ingredients such as nuts, fruits, vegetables and fats, providing these themselves contain no colourings, flavours, emulsifiers, humectants, stabilisers, fillers or additives of any kind * must not be made only with refined white flour; stoneground white flour is permissible and higher extraction rate flours are recommended * must be fermented for a minimum of four hours * must be mixed, fermented and baked in one continuous operation, i.e. part-baked, bake-off, frozen & re-heated and similar products are not allowed. Sign up to the Real Bread Campaign http://www.sustainweb.org/realbread | |||||||
| Lark Valley Broadband P O Box 222 Bury St Edmunds Suffolk IP28 6EE Tel:+44 870 8030261 Fax:+44 709 2372921 Email:info@lvbb.org.uk Copyright © Lark Valley Broadband 2010 | |||||||||
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