Plump juicy raisins and a warm ribbon of cinnamon in a tender sourdough crumb. Toast it with butter and breakfast is sorted.
Cinnamon and raisins are a timeless pairing for a reason. A tender, chewy crumb, plump juicy raisins, and a warm ribbon of cinnamon running through every slice.
It fills the kitchen with that bakery-at-home aroma. Toast a slice with butter and you have slow-morning bread at its very best.
Add to bag →If you can't pronounce what's in your bread, you shouldn't eat it. Here is the whole list, nothing hidden, nothing you need a chemistry degree to read.
Plump raisins, real Ceylon cinnamon and a teaspoon of cane sugar to carry the spice. Most of the sweetness is the fruit. No commercial yeast, no preservatives, nothing you need a chemistry degree to read.
Sourdough fermented 24 to 36 hours, with the sweetness coming mostly from the raisins. Stone-ground whole wheat for flavour, a teaspoon of sugar with the cinnamon, and nothing else.
The whole grain goes through the mill in one pass, bran and germ included. That is where the flavour lives, and it is the part industrial milling takes out because oil shortens shelf life.
A 24 to 36 hour ferment pre-digests the flour, so this sits light even though it eats like a proper treat.
Almost all of it is the raisins. A teaspoon of cane sugar goes in with the cinnamon and that is the whole of it — no syrups, nothing poured in from a bottle.
Toast, butter, coffee. The kind of warm, unhurried start that makes the whole day feel a little calmer.
Real sourdough carries no preservatives, so it lives on its own clock. The good news: it takes to the freezer better than any other bread. Here is how to keep every slice tasting like it just left the oven.
Keep it cut‑side down on a board or in a paper bag at room temperature for 4–5 days. Skip the fridge — cold air actually stales bread faster.
Slice it first, then freeze in a sealed bag for up to 3 months. Because it is naturally fermented, it thaws back with its crumb and flavour intact.
Straight from frozen into a toaster, oven or air fryer for 3–5 minutes. The crust crackles back to life and it tastes fresh‑baked again — no thawing needed.
Our tip: portion a loaf the day it arrives, freeze what you will not finish that week, and revive slice by slice. You get bakery-fresh bread on a Wednesday morning without ever standing in a queue.
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Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.
