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.
Organic whole wheat, plump raisins and real Ceylon cinnamon, sweetened mostly by the fruit with just a touch of brown sugar. No commercial yeast, no preservatives.
Whole-grain sourdough, naturally sweetened by the fruit. A slow ferment makes it gentle to digest, and there is not a gram of added sugar in sight.
Stone-milled whole wheat keeps the bran and fibre intact, the slow-burn fuel that actually keeps you full all the way to lunch.
A 24 to 36 hour ferment pre-digests the flour, so this sits light even though it eats like a proper treat.
Every bit of sweetness comes from plump, juicy raisins. No refined sugar, 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.
From quiet breakfasts to long, loud tables, this is where the loaf belongs.
From a simple slab of butter to Sunday French toast. Swipe through the easiest ways to enjoy it.
Most “cinnamon raisin” on a shelf is sugar and soft white flour. Here is what actually separates the two.
Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.
