Breads


White, Wholemeal and French Bread

White

Our most popular loaf made in tins, bloomers or batches, using high-grade white flour from Matthews flour mill. We give it a long cold fermentation to improve colour, crumb and crust

Wholemeal

We have many types of wholemeal, from rustic to Matthews traditional. We are also now baking a beautiful local loaf using Pimhill Farm's flour which is grown milled and baked in Shropshire. Welcome to the Shropshire loaf.

Seeded

We have a variety of seeded loaves,our malted Harvester loaf, mixed grain with poppy seeds and our low GI bread which is made with a flour low on the glycaemic index to keep you fuller for longer.

Something a little different

Our shropshire brown is a malted loaf with a rich dark colour which complements cold meats and cheese brilliantly.
Oatmill is made with rolled and pinhead oats in a white loaf to give a coarser texture and is good for your heart!


French

At Swifts Bakery we are always looking to give the customer something different, which is especially true when it comes to our range of authentic French breads. The flour we use is imported directly from France and the techniques we use are those shown to us by a Parisian baker, using a method which is exclusive to the craft bakery sector. At present, we are the only bakery in Shropshire and surrounding counties to bake these French breads under the Artisan Boulanger accreditation. So why not try a taste of France right on your doorstep with the Campaillette range of either Grand Siecle, or Des Champs, the malted brown Campagrain, or the sour dough style Campaillou in either plain or smoked cheese and bacon ... they really are TRÈS BON.