The Story

On BBC4, 25th March 2010, Tom Herbert goes on an epic quest for the perfect loaf, and so the Shepherds Loaf is born. Tom’s journey helps him to come up with what he hopes will be a competition-winning entry for the National Organic Food Awards: an enormous, two kilo, white spelt, sourdough loaf big enough to feed a small village, made using his family’s 55 year old sourdough, organic spelt from Somerset, Cornish sea salt and water.

Endorsement

Todd Trethowan says “I had made it my mission to taste as many sourdoughs up and down the country as humanly possible. The quest for the best is over. We think that the Shepherds loaf is a cult loaf in the making.” Todd, Cheesemaker and Monger, uses the Shepherds Loaf to create the best cheese toasties in the world! Every Wednesday at St Nicholas’s market in Bristol on the Trethowan’s dairy stall.

Quotations

“I’ve got a party in my mouth”, random at Saint Nicholas’ Market, Autumn 2009

Production Method

The 2 day process involved in making the Shepherds Loaf creates the incomparable flavour and crust, watch the BBC program to see how.

Specification & Nutrition

Processed YEAST and DAIRY free. For full specification and nutrition details follow link below.

FULL SPECIFICATION AND NUTRITION DETAILS

Storage

This loaf will last at least a week, and is best on day 3.

Serving Suggestions

Perfect for tartines, Croc Monsieur, weekend toast with marmalade, and with anything and everything until every last slice and crumb has been enjoyed. A Hobbs House Bakery loaf so big you’ll want to share.

Awards

Bronze at the Taste of the West Product Awards 2010
Highly Commended at the Soil Associations Organic Food Awards 2009.