Our ethos shall be to provide the best to the customer. We feel that bread shouldn't only be something to hold together fillings in a Sandwich, but also must really be appreciated and craved for its standing alone goodness. After all, bread makes up a substantial part of a sub along with top quality meats plus fresh garden salad positively add to the goodness and appeal of the entire product.

This is how we feel we are different to our competitors. All our breads are baked in Sour dough that creates scrumptious aroma, good texture and a subtle yet exceptional taste. The Sour dough undergoes a substantial and controlled fermentation, having a minimum of a twenty-four hour live sour, baked fresh daily. This approach involves using premium ingredients such as olive oil and, essentially high-grade protein flour. Such as a consequence of plenty of flavour generated as a result of sour dough, much less salt is needed as compared to many of our competitors typical of hurried baking process. It is therefore no surprise that the version our competitor use has resulted in many of their customers complaining that they cannot digest bread or that they have suddenly developed an allergy or intolerance to it, (see Sunday Times magazine article (“What’s In Your Bread?”). In view with this we feel that good quality, time and skill ought not to be overlooked at any phase in the making of the final product.

This is why we have been so proud and feels confident enough to boast about the quality of our brand. We offer up bespoke service right to our customer’s requirements. The proof of the pudding influences baking, or in this case, the tasting. To value the calibre of our Subs, they truly must be tasted and savoured, and we are proud and delighted to serve you so as you can judge for yourselves.