Since we began baking in the new Dorée at 26 Chatsworth Road we have been able to bring in new lines and get face to face reaction from our customers. We are proud of our baguettes (made with ‘levain’, which is a mixture of sourdough and yeast) and of course our own sourdough, which is made with a culture that comes originally from the celebrated St John bakery. The latest addition is a 50% wholemeal loaf, based on the recipe in Elizabeth David’s famous bread book, which also has a bit of sourdough — which makes for bread that keeps well — but also not so much as to mark the flavour too much.