Good bread starts with how it is made.
Nordic inspiration. Made at Andersen.
At Andersen, sourdough begins with a starter we nurture ourselves. The dough is given a long fermentation, and each loaf is shaped by hand. We make time for these steps because they are where the bread’s flavour develops.
Rye, whole wheat, oats and quinoa each bring something different. Some loaves are deeply grain-led; others have a nutty character. Each starts with the same care for our natural starter.
Alongside sourdough, we make sweet bakes, pasta, sauces and kombucha. Our range also includes cold cuts, cheese and peanut butter to complement what comes from the bakery.
Time develops flavour
01 / Our own starter
We nurture the sourdough starter ourselves. It is the foundation of our naturally leavened breads.
02 / Long fermentation
The dough has time to ferment and develop its aroma and tang, while the flour and other ingredients give each bread its identity.
03 / Shaped by hand
Every sourdough loaf is shaped by hand, with attention to the dough and the form of the finished bread.
The value of whole grains and seeds
Whole wheat flour retains the bran and germ of the wheat grain. Alongside oats and seeds, it contributes fibre to the diet. Fibre supports digestion and helps you feel full, which can be useful when managing portions and body weight.
Wholegrain bread can be part of an eating plan for weight management or diabetes. Consider carbohydrate content, total energy and portion size: sourdough still contains starch. If you have diabetes, choose portions in line with your nutrition plan and the advice of your diabetes care team.
For your café or occasion
If you are looking for bread for a café, restaurant or occasion, tell us what you have in mind. We can discuss products, quantities and timing with you.
Please contact us to confirm formats, production dates and availability.
Inside the bakery
Our loaves, the hands that shape them and everyday scenes at Andersen.