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Webbsour founder and Head Baker, Andrija, who trained as a professional cuisine chef at one of the finest culinary institute, Le Cordon Bleu and worked at famous luxurious hotels in London over the years, achieving great success, never stopped dreaming about becoming a master baker. Little did he know at the dawn of the pandemic that the 2020 was the year of mastering his baking skills.. With hospitality closed for over a year, Andrija dedicated his full time not to learn but to master a great sourdough bread.. Artistry, science, craftsmanship, as well as error, tireless work and sweat... combined with passion, patience and dedication have rewarded him with signature loaves of enduring quality.
Our artisan breads are lovingly made in small batches by the hands of our skilled baker using slow fermentation to coax the flavours out of each and every loaf. Bringing sustainability principles & environmental practices into our baking, we have searched across Cambridgeshire and neighbouring counties to source what we believe are the best & purest ingredients from small regional mills whenever possible.
From the mill, to our hands, to your table.
Of course a great bread should be served as fresh as possible, so our promise is to have only freshly baked loaves on our shelves ..
For more details about us and our sourdough bread, please leave us a message or give us a call with your queries, we would be happy to hear from you!
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We have been trading at farmers' markets for a while now but never managed to inform our customers about this. About time to do it since you can try other treats from our occasional bake beside the bread range, such as quiches, sausage rolls or cinnamon buns. Everything is freshly baked the same morning, as freshness remains our top priority:
Caxton Market 2nd Sunday 09.30-12.30
Hauxton Market 3rd Sunday 10.00-14.00
Waterbeach Market 3rd Sunday 10.00-14.00
Lt Gransden Farmer Market 4th Sunday 09.30-13.00