Pump Street Bakery Bread

PumpStreetBakery.Bread.jpg
PumpStreetBakery.Bread.jpg

Pump Street Bakery Bread

from 2.40

Pump Street Bakery's sourdough bread is justifiably famous in Suffolk and beyond. Cultivated with natural yeasts, the breads are baked on the oven floor to create the ultimate crust.

Pump Street Bakery bread is available to order 48 hours or more in advance.

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Baked fresh every day at the bakery in Orford and ready to collect from Lawson's by 9am. Pump Street Bakery products are NOT available on Mondays or Tuesdays.

At this time we are unable to offer a home delivery service. All items that you order must be collected from our shop. You can specify a collection date at the checkout. Please allow at least 48 hours between placing your order and your required collection date. For more information about ordering Lawson's Meals please read our FAQs page >

White Sourdough

Pump Street's recently re-invented white sourdough with an even more crusty exterior and an open, moist crumb.  Available as a small round or large long loaf. Perfect with savoury foods or makes great toast with jam and butter. Will keep well, especially uncut. 

Baguette

A traditional French baguette made with sourdough starter for flavour and baker’s yeast. 

Cherry & Walnut Sourdough

Made with Californian sour cherries and walnuts. 

Seeded Sourdough

Classic white sourdough mixed with a variety of seeds both in the dough and on the exterior. Available as small or large loaf. (Allergens: Wheat flour, Sesame seeds, 0ats)

Brown Sourdough

Classic brown sourdough made with white flour and wholewheat flour. It is toasty, moist and not heavy. Small or large. 

Rye 40%    

A small, nutty sourdough loaf made with 40% rye flour and 60% wheat flour. 

Rye 100%

Made without wheat flour, this is 100% rye flour and made with a rye sourdough starter    

Allergen Advice

  • White Sourdough: Wheatflour
  • Baguette: Wheatflour
  • Cherry & Walnut Sourdough: Wheatflour, Walnuts
  • Seeded Sourdough: Wheatflour, Sesame Seeds, Oats
  • Brown Sourdough: Wheatflour
  • 40% Rye: Wheatflour, Rye Flour, Rye Grain
  • 100 Rye: Rye Flour