Artisan baguette

This baguette won the World Bread Awards in 2018. It's made with traditional French flour, a sourdough poolish (batter-like dough) and a small amount of yeast. Very crusty, the best bit being the particularly crunchy pointy ends. We bake the rolls shown here late in the morning to use them for simple but the most delicious lunchtime sandwiches!  

Chewy Brown

Traditionally called a campaillou, this is one of our most popular loaves. Perfected by Real Patisserie and now very much part of Brighton's food culture introduced back in 1999. The Chewy Brown loaf is made from a combination of rye and malted wheat sourdough, is good for almost anything, but makes particularly wonderful toast!

Chewy White

An open textured crusty white bread excellent for toasting. The dough is fermented in tubs and knocked back and folded over the course of the day until it is cut into chunks and and loaded into the oven. Full creamy flavour. The bread is baked very hot so you can relish the wheaty aroma of the deeply caramelled crust!

Spelt sourdough

What a bread! An Open Bakery special... Deeply caramelised, aromatic crust. The most wonderful thing about this loaf is the wholemeal spelt flour with which we make it - a rough ground flour, rich in minerals. Starting with a wet dough gives the bread perfect moisture and a really satisfying texture.

Farmhouse Cob

We make this simple white loaf from French flour and a rye sourdough starter to give great taste and a beautiful warm colour to the crumb. You may also like the Chewy White  

Campagrain Loaf (multicereal bread)

This is one of our most flavoursome and wholesome loaves packed with amazing ingredients. To get the full benefit of all the goodness that goes into the multi-cereal, we let the dough rest overnight which allows more moisture into the crumb. A mix of wheat, barley, toasted flaxes, sunflower seeds and more! A full nutty flavour.

Stonebaked oval seeded

An Open Bakery favourite. The seeds which we soak before using give it light nutty flavour:  linseeds, poppy seeds and sunflower seeds give it omega 3, minerals and vitamins so good healthy stuff! This bread is made with traditional French wheat flour and a little rye sourdough starter for extra colour and flavour.

Wheat Sourdough

Our authentic artisan sourdough loaf has a deep caramel crust and firm open texture. A course-ground French white wheat flour (traditional Francaise) gives the wonderful aroma and flavour to the crumb and the well-baked crust adds the finishing touch. Sourdough loaves vary greatly in intensity depending on how each bakery prepares its dough. We prepare ours to be mellow,  sour enough to give a really satisfying full, deep flavour.

Rye sour

A pure rye sourdough. Mouth watering thinly sliced with savoury toppings. This dough is made very wet like a batter. Then a very long ferment allows the sourdough's flavour to mature to its full tanginess! Will keep for ages, and excellent for making mini sandwiches!  

Traditional French Baguette

You know a good French baguette because all you need is a slice of cheese for the most amazing meal! The authentic sweet taste and fine crust comes from making our baguettes with fine, French flour.  

Authentic Italian Focaccia

Soft crusted, Italian bread with a light open texture. The dough is made with extra virgin olive oil. And we drizzle it on too. Loaded with lovely ingredients.