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A mixture of four different flours with crushed and whole seeds, topped with seeds. We love this topped with mashed avocado & toasted at breakfast time, served with our Lemon & Black Pepper Marmalade
This wheat based loaf is extremely popular in our food shops & at farmers markets. Made with the addition of around 20% rye flour for that extra depth of flavour, onions slowly caramelised in muscovado sugar are added to the dough, along with fragrant caraway seeds.
Surprisingly light, wholesome & complex this sour dough loaf is leavened with a rye starter. Wholemeal, white, semolina and spelt flour all form part of the dough mix to create a loaf that not only stays fresher longer but sends you on a journey of flavours with each bite. It’s baked in huge 2kg loaves and can be bought whole, half or by the quarter.
100% light rye flour, water and a pinch of salt are all that are needed to create this delicious wheat free loaf. Topped with sesame seeds, we love this served with pickled herring or Hungry Guest hot smoked salmon. It’s delicious toasted too, becoming chewy on the inside with a satisfying crunch to the crust.
Delicious, naturally leavened wholemeal bread with the addition of linseed, pumpkin and sunflower seeds throughout. This bread is as great for mopping up a hearty stew or soup in the water as it is served on a Ploughman’s platter on hot, lazy summer days
A rustic, French style sourdough loaf made using a combination of wholemeal and wheat flour. Naturally leavened with a rye starter, this is a great everyday bread. It makes great cheese on toast served with Hungry Guest handmade Piccalilli.
Slowly fermented, this chewy white sourdough loaf has a wonderful open texture. The distinctive but gentle cayenne pepper delivers a warming glow as the flavour comes through. By no means overpowering, serve with chilli con carne for some extra spice. Surprisingly good toasted too.
This is a superior 100% sourdough and the 2015 World Bread Award backs up our claim. This no compromise baguette has a very open textured crumb and a chewy crust. We love serving this as part of a picnic & we make takeaway sandwiches from our food shop with this too which always sell out quickly.
A French classic, we have remained true to the original recipe. The loaf is fermented over a 48 hour period ensuring a rich flavour develops. This is very soft, very buttery and very moorish. Serve for breakfast with All Press Coffee. For added indulgence we recommend pairing with our Blackcurrant Curd.
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