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Italian style flatbread topped with olives, rosemary, dried herbs and sea salt flakes. Great dipped in olive oil, salads, soups. White flour 90%, wholemeal flour 10%, water, sea salt + toppings.
The Mill BakehouseJune handcrafts and bakes small batches of bread using slow fermentation methods and organic flours milled in the UK from her microbakery in Bollington.