Richard C Swift Ltd

Taken from the Italian meaning 'slipper bread', this has avery light, open crumb due to its long fermentationprocess. Baked on the oven bottom to give maximum taste to the crust.

Made using a similar process to Ciabatta but containing ahigher percentage of olive oil. A softer, moister loaf lendingitself to adding various toppings. As featured with rosemaryand feta also red onion, rock salt and herb.

Named after the volcanic island, this also has a long fermentation process, then is rolled out. Mature cheddar cheese (smoked), mozzarella, garlic, shallots, basil, sea salt and olive oil are added. This can be eaten hot or cold with salads or on its own. It's a meal in itself!

Spanish style bread translated 'house bread'. Enriched with eggs, olive oil, rosemary and raisins. Lovely on its own or recommended with pate.

A white dough to which we add a natural sour dough, which is very acidic resulting in a distinctive flavour. Orangy brown outer crust and fish eye texture which is quite leathery to feel, but this enables the bread to be used as a San fransisco soup bowl ideal for dinner parties.

Using a New York mix, we are able to give you an authentic looking and tasting bagel, helping us to bring you a taste of the States. To the basic recipe we ourselves, have added, tomato and herbs, cheese, cinnamon, blueberries, onion, mixed peppers, and malts to give you a choice of up to 8 different flavours, great filled or toasted with cheese..

A rich, soft French breakfast loaf. The use of eggs, butter and sugar give it a yellow crumb and soft texture. Also available in white chocolate and rum and raisin.

This product is made using real French butter and the process of lamination where the dough and the butter are rolled and folded together to make layers, which produces an open and flaky authentic croissant.