Artisan Boule with Cured Date & Toasted Walnut

The Patient Loaf. Part of our exclusive Larder & Cellar Collection, this is a high-hydration (80%) loaf designed for those who appreciate depth over speed. Crafted with a long-ferment yeast base, this boule undergoes a mandatory 12-hour "curing" period after leaving the stone hearth.

While most bread is rushed to the table, the Cured Date & Toasted Walnut boule is allowed to mature. This rest period is essential; it allows the internal moisture to settle and the natural sugars from the dates to migrate into the crumb, resulting in a perfectly set texture and a flavour profile that peaks the next day after baking.

The Flavor Profile

• The Fruit: We use jammy, dark dates that soften during the long ferment, providing pockets of natural caramel sweetness throughout the loaf.

• The Crunch: Earthy walnuts are toasted to release their oils, offering a savoury, tannic contrast to the sweetness of the fruit.

• The Providence: Our local Bull Bay Honey from bees feasting on the local flora.

• The Bake: A deep, bold crust protects a remarkably moist, 80% hydration interior.

The Flat Cap Baker’s Serving Suggestion

Because this loaf has been "cellar-rested" for 12 hours, it is at its absolute prime for slicing.

• The Perfect Slice: Best served at room temperature with a generous spread of salted cultured butter.

• The Toaster’s Choice: The high moisture content makes this the ultimate toasting bread—the dates slightly caramelize under the heat while the walnuts regain their crunch.

Ingredients: organic white flour (Wheat), Water, Toasted Walnuts, Chopped Dates, Sea Salt, Dove farm Yeast. Weight:  600g Note:This loaf is baked 12 hours prior to sale to ensure the crumb is fully set and the flavours have matured. It is a "Day Two" loaf by design