At Flint Owl we love bread. More to the point we love long fermented breads made from the finest flours, water and sea salt and that's it. No chemical additives, improvers or fats get anywhere near our doughs. Our breads, croissants and pastries are all handcrafted from scratch and baked in small batch sizes using ingredients that are organic and of only the highest quality. At Flint Owl we don’t believe in cutting corners for the sake of production which we feel translates into breads that are both delicious and wholesome, and also uniquely characterful.
Once baked each morning, our breads and pastries are delivered fresh from our ovens to shops, cafes and restaurants around Sussex. We also make daily deliveries to our very own Flint Owl cafe in Lewes, where the full range of our breads, pastries, cakes and savouries can be enjoyed over a cup of tea or speciality coffee.
Our naturally leavened breads - such as our sourdough - are made using a starter or leaven that is over 45 years old and originates from the French Alps. By keeping our leaven fed daily, our starter will keep for many years and provide one of the essential ingredients for thousands of loaves to come. Our sourdoughs are made using a traditional slow fermentation process which can take up to 24 hours from flour to finished loaf and involves the skill and experience of our bakers to ensure that every batch is delivered at its very best.
Having grown from small beginnings, Flint Owl now supplies a select number of stockists throughout Sussex and the South East. In addition, we opened our cafe on Lewes High Street in 2013, which continues to go from strength to strength. The cafe allows us the space to talk to our customers about our bread and to really understand what it is they like and need. Likewise, for our customers it is a place to relax and enjoy our bread, pastries, sausage rolls and savoury items, salads and quiche's with a cup of tea from Mayfair’s Postcard Tea Co, or fine speciality coffee roasted by the prestigious Square Mile.
The secret to great bread is the baker’s technique and the quality of the flour. We use flours that are stoneground and organic by millers who employ traditional stonegrinding methods that helps to retain the flour’s minerals and vitamins. In addition to our organic flour, we add sea salt and water from the Glynde spring to make our bread – the rest is down to the skill and technique of our bakers.
We use little or no yeast and do not use any additives, stabilisers, preservatives or enhancers of any kind. This along with long fermentations makes for easy digestion and allows our bread a longer natural shelf-life. A small selection of which are below.
Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts.
White and wholemeal mixed with pumpkin, sunflower, flax and poppy seeds
A wheat and rye sourdough with freshly plucked rosemary and flakes of sea salt
A 100% stoneground rye loaf with added caraway, sunflower seeds and molasses
A rye sourdough with all the millers 'favourites', white/wholemeal/rye flours
All the above on a wheat leaven...a firm favourite with cheese lovers
Our organic white bloomer
We take pride in supplying our bread to a fine selection of cafes, restaurants, delicatessens and pubs. We highly recommend you visit our stockists, if not for our bread, then to sample the great food and drinks that they offer.
If you are interested in becoming a stockist or require any information about our wholesale terms, please get in touch.
We currently deliver our breads Monday-Saturday.
We welcome comments and ideas from our customers as we understand that this can be one of the best ways to grow. Likewise, if you have any questions about who we are, what we do or the methods we employ, don't hesitate to contact us.
We look forward to hearing from you!
209 High St, Lewes, East Sussex, BN7 2DL
Monday - Saturday, 9am - 5pm