“Time = Taste”; that’s Paul Bown, our Master Baker’s top tip. “We soak our seeds and grains for 18 hours to absorb plenty of water for a unique moist, nutty texture. And we keep away from artificial additives, emulsifiers or added sugar,”, says Paul. Of course, his decades-long crafting experience makes it sound simple, but then again, simple ingredients make the very best bread.

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