Bread is simply flour, water & salt...

Although the ingredients may seem simple, they are the product of complex natural processes that result in beautiful, high-quality ingredients. We carefully select flour that is organic, grown, produced locally and sustainable. Our salt is sourced from one of the oldest and purest brine springs in the world. Our water derives from Evendine Spring, and is naturally purified by the Malvern Hills. 

Without water, there is no loaf! Water is responsible for the natural chemical reactions that occur in a dough system. Two of these reactions are enzyme and fermentation activity. Water acts as a conduit for dough development, and without it the baking process would be impossible.

 "The Malvern water is famous for containing just nothing at all...!"

Dr John Wall, 1756

Our bakery has one of the best tasting sources of water right on its doorstep. Our sourdough thrives with spring water, which is "famous for containing just nothing at all...!" William Heberden also noted the purity of Malvern water, stating "the Malvern water is purer than that of any other springs in England, which I ever examined or heard of". The 600 million year old Malvern hills are composed of igneous (born o fire) rocks formed originally, many kilometres down, quite close to the South pole. Over time and natural forces the rocks have shattered, forming a giant sponge, soaking up rain water, purifying it naturally, then surfacing it through the springs. The Evendine spout consists of a low-lying trough with running water. The water flows from what was probably an old quarry called The Dell on the East of Jubilee Drive and passes under the road, before reaching the spout.

This spring may be of considerable antiquity because the word Evendine is derived from the Celtic afon meaning river and din, meaning fort, a possible reference to the nearby British Camp

Local legend has it that the curative benefit of the spring water was known in mediaeval times, and records that date as far back as 1622 show the UK’s use of Malverns spring. In the 17 century the monks at Great Malvern Priory would collect the water and distribute it to the elderly and infirm; tales had spread that the water held medicinal powers. In 1842 the hydropathic water cure doctors, Dr James Wilson and Dr James Gully arrived and set up their practices. Water cure establishments were set up along Belle Vue. This attracted Victorian “celebrities”, including the likes of Charles Darwin, Florence Nightingale and Charles Dickens, who believed the purity of Malvern water promoted future health.

"Of over 100 recorded spring water sites around the Malvern Hills, today only six accessible public sources still flow with spring water that is usually pure enough to drink. These are St. Ann`s Well, Holy Well, Evendine Spring, Hayslad, Westminster Bank Spring, and Malvhina. With a National Lottery Fund grant the Malvern Spa Association in partnership with the Malvern Hills Area of Outstanding Natural Beauty are planning to reconnect spring water to six more sites if possible in 2007 and restore the structures of further twelve sites as part of the Malvern Heritage Project." Rose Gerrard

Courtesy of local artist Angela Jayne Latham, Malvinha

After the water cure establishments came to Malvern, the water would continue to be bottled at the springs and distributed locally. It wasn’t until Schweppes came to town in 1843 that the water became commercialised and began to make sales overseas. It was also during this period that Queen Victoria happened upon Malvern Water at the Great Exhibition; a royal warrant was granted by Princess Mary Adelaide in 1895 and by King George V in 1911. The water is still supplied to the present Queen.

We are thankful to live in such a wonderful corner of the world, where the Malvern Hills provide us with such amazing history, views and water. Our priority is always to be a sustainable and local bakery. It brings us so much joy to source such beautiful ingredients and work closely with great people and their businesses, proudly promoting our region.

  8. Book "Hill of fountains" by Rose Garrard

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