We make almost everything we sell in our shops, cafes and stockists by hand in our bakery in Bath, from our breads, pastries and savouries right through to our jams, rillettes and even our ketchup. There are no additives, improvers or artificial flavourings or preservatives in any of our food. Our ingredients are always the best we can find, usually locally sourced. For the things we cant make: our cheeses, hams and ice cream, we take care to source the very best (and most delicious) we we can find from other small producers who share our values.
At the very heart of what we do is our bread. We only ever use natural, wholesome ingredients and ensure that they are the best we can find. We never use flour improvers, processing aids or enzymes – ingredients which are often used to save time or increase shelf life. Instead, we invest the time and skill needed to create real, honest bread that looks, smells and tastes amazing.
We use traditional techniques, hand-moulding our loaves and proving them in linen-lined proving baskets. Baking them directly on the oven floor or in the tin helps to create a delicious crust.
Our range of breads includes:
Our trademark sourdough loaf made slowly with our unique Bertinet ferment. With a beautiful thick, caramelised crust, sourdough has a wonderful full flavour. In our sourdough, the characteristic sour notes are mild and slightly sweet. Unlike most breads, which are best eaten the day they are baked, a large sourdough can last for the best part of a week.
400g & 1.2kg
With a milder flavour than wholemeal bread, this spelt loaf with softened whole spelt grains has a delicious nutty flavour.
The famous Italian slipper bread made with a biga and extra virgin olive oil for a characteristic light and airy texture.
A delicious traditional white baguette made with fermented dough for a fuller flavour. 280g
A simple white loaf ideal for sandwiches and toast.
400g & 800g
A delicious wholesome alternative to white bread. Lighter than most brown bread as it contains a mixture of wholemeal and white flour.
400g & 800g
Using a combination of rye flour and white flour produces the distinctive flavour of rye bread without the heaviness. This loaf also includes tasty cracked rye grains for a rustic feel.
Provencal Olive & Lavender
A delicious loaf made with olives and a hint of lavender with the taste of the south of France. 300g
Rosemary & rock salt focaccia
A classic focaccia with a sprinkling of rosemary and rock salt. Perfect for dipping in olive oil. 300g
Prune & cardamon
Our Christmas speciality bread available only in December. A delicious combination of moist prunes and a hint of spice. Perfect with cheese or toasted. 300g
See our stockists page for details of where you can buy Bertinet Bread. For wholesale enquiries please call 01225 445531.
Wheat & Gluten
The vast majority of our breads contain wheat and gluten. If you find processed breads difficult to digest or find you suffer from bloating we recommend dropping all wheat products from your diet for several weeks and then slowly reintroducing either one of our sourdough breads or our spelt breads as many people find they can tolerate these products where others cause them problems.
If you are a diagnosed you should avoid all wheat products unless under medical supervision. We have had examples of Coeliacs who have been able to eat our sourdough bread but please do not try this without seeking medical advice.
Our rye sourdough does not contain any wheat and may be suitable for those who are unable to eat wheat.
Many of our products contain nuts which are widely used in the bakery. Even where a product does not contain nuts it may contain traces of nuts and cannot be guaranteed nut free.
Please ask any member of our team if you need more detailed information on any product as we are always happy to advise you.