New Windmill Loaf at Toad Bakery
We are really excited to be supplying flour to another bakery – Toad Bakery in Camberwell
Toad Bakery, one of South London’s most popular bakeries (on Peckham Road in Camberwell), has created the Windmill Sourdough, made with 100% April Bearded wheat grown by Andrew Lingham at Court Farm in Kent, and blended with barley porridge for some added moisture.
The Lingham family have a long history of growing heritage crops, with the family tracing their history at the farm back to the early 20th century. It is now a thriving farm and farm shop.
Our milling team at Brixton Windmill has run a taste test of the new sourdough loaf and declare it delicious! Why not pop down to the Toad Bakery to grab a loaf!
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