We make bread and pastries using slow fermentation, simple ingredients, and traditional methods. Our sourdough starter comes from a bakery in Ancona and has been nurtured for generations.

From Pugliese and rye & spelt sourdough to ciabatta, focaccia, cornetti, and crostate, everything is made from scratch in our bakery. No shortcuts, just good flour, proper time, and careful hands.

Our bakery products are available wholesale, with discounts for those who also serve our coffee. If you're interested in stocking our bread or pastries, email hello@thecurator.co.uk for more details.

BREAD

Pugliese Sourdough

  • A classic white sourdough with a chewy crumb and thin, crackled crust. Slow-fermented using our heritage starter from the family bakery in Ancona.

  • Wheat flour, water, lievito madre (wheat), semolina (wheat), salt, diastatic malt flour (malted barley wheat)

Rye & Spelt Sourdough

  • A darker, full-flavoured loaf made with rye, spelt and wheat flours. Fermented slowly with our heritage starter and finished with a firm crust and balanced acidity.

  • Wheat flour, water, lievito madre (wheat), biga (wheat flour, water, yeast (wheat)), rye flour, spelt flour, diastatic malt flour (malted barley wheat), salt

Seeded Sourdough

  • A soft, malted loaf packed with sunflower seeds, oats, millet and barley. Baked in a tin for a neat slice and gentle texture—perfect for toast or sandwiches.

  • Wheat flour, water, lievito madre (wheat), malted wheat flakes, barley flakes, sunflower seeds, millet seed, oats, diastatic malt flour (malted barley wheat), salt

Focaccia

  • An Italian-style focaccia made with extra virgin olive oil and rosemary. Light, golden, and springy with a crisp base. Sold as a full tray for portioning.

  • Wheat flour, water, extra virgin olive oil, yeast (wheat), diastatic malt flour (malted barley wheat), salt, rosemary

Ciabatta Roll

  • Individually shaped rolls made from our ciabatta dough. Soft and light with a crisp shell—ideal for sandwiches or serving warm.

  • Wheat flour, water, diastatic malt flour (malted barley wheat), biga (wheat flour, water, yeast (wheat)), yeast (wheat), salt

Brioche Bun

  • Classic soft white brioche bap, enriched with butter, eggs and milk

  • Wheat flour, whole milk (milk), diastatic malt flour (malted barley wheat), butter (milk), egg, yeast (wheat), extra virgin olive oil, water, sugar, salt

Ciabatta

  • A classic white Italian loaf with a thin crust and chewy, aerated centre. Developed slowly with a traditional biga for flavour and structure.

  • Wheat flour, water, diastatic malt flour (malted barley wheat), biga (wheat flour, water, yeast (wheat)), yeast (wheat), salt

SWEET TREATS

Cornetto (Italian Croissant)

  • Italian-style croissant made with butter, lievito madre, and a touch of sweetness. Flaky on the outside, tender within—unfilled and lightly glazed.

  • Wheat flour, butter (milk), egg, sugar, lievito madre (wheat), yeast (wheat), salt

Pain au Raisin

  • Spiralled pastry with raisins, crema, and a light glaze. Made with sourdough pastry, butter, and free-range eggs.

  • Wheat flour, butter (milk), egg, sugar, lievito madre (wheat), yeast (wheat), salt, brown raisins (sulphites), crema (egg yolk (egg), caster sugar, wheat flour, whole milk (milk), natural vanilla paste (pure bourbon vanilla extractives including vanilla seeds, alcohol (17%), sugar, thickener (xanthan gum))

Pain au Chocolat

  • Classic laminated pastry filled with dark chocolate. Buttery and crisp on the outside with a soft, layered centre.

  • Wheat flour, butter (milk), egg, sugar, lievito madre (wheat), yeast (wheat), salt, chocolate (min. cocoa 44%) (sugar, cocoa mass, cocoa butter, emulsifier: lecithin (soya), natural vanilla flavouring: may contain: milk)

BREAKFAST MUFFIN (V)

  • Soft and gently spiced with burnt apple purée, raisins, and oats. Made with oat milk and ground almonds for a light, plant-based option.

  • Milled maize, burnt apple puree (apples), ground almonds, rapeseed oil, oat milk (water, gluten free oats (11%), rapeseed oil, acidity regulator: dipotassium phosphate, tricalcium phosphate, calcium carbonate, sea salt), unrefined demerara sugar, bicarbonate of soda, brown raisins (sulphites), oats

HAZELNUT PRALINE MUFFIN (GF)

  • A luxurious (gluten-free) muffin baked with ground hazelnuts, stuffed with praline and Nutella and topped with tempered dark chocolate and hazelnut.

  • Sugar, ground hazelnuts, egg, butter (milk), gluten-free baking powder, filling (butter (milk), icing sugar (cane sugar, maize starch), Nutella (sugar, palm oil, hazelnuts (13%), skimmed milk powder (milk), fat-reduced cocoa, emulsifier: lecithins (soya), vanillin), honey, natural vanilla paste (pure bourbon vanilla extractives including vanilla seeds, alcohol (17%), sugar, thickener (xanthan gum)), praline (hazelnuts, sugar)) chocolate ((min 70.5% cocoa) (cocoa mass, sugar, fat-reduced cocoa powder, emulsifier: soy lecithin (soya), natural vanilla flavouring;  may contain milk))

RICCIARELLI

  • Soft almond meringue biscuits with a crackled surface and chewy interior. Naturally gluten-free. Lightly flavoured with vanilla and almond.

  • Ground almonds, egg white (egg), icing sugar (cane sugar, maize starch), almond extract, natural vanilla paste (pure bourbon vanilla extractives including vanilla seeds, alcohol (17%), sugar, thickener (xanthan gum))

Lemon Meringue Pie

  • Sharp lemon filling topped with soft Italian meringue on a crisp pastry base. Balanced and bright, with a smooth finish.

  • Wheat flour, butter (milk), egg, sugar, lemon filling (egg, sugar, lemon, double cream (milk)), italian meringue (egg white (egg), sugar, water, lemon juice, cream of tartar (potassium tartrates (E336))

Bocconotto

  • Sweet shortcrust tart filled with crema and amarena cherries. Baked with a soft dome and finished with a dusting of icing sugar.

  • Wheat flour, butter (milk), egg, sugar, crema (egg yolk (egg), sugar, wheat flour, whole milk (milk), natural vanilla paste (pure bourbon vanilla extractives including vanilla seeds, alcohol (17%), sugar, thickener (xanthan gum)), pitted amarena cherries (cherries, glucose-fructose syrup, sugar, sour cherry juice, anthocyanins colouring, concentrated lemon juice, natural flavour. May contain stones), icing sugar (cane sugar, maize starch)

Fruit Frangipane

  • Shortcrust tart filled with almond frangipane and topped with seasonal fruit. Flaky, rich, and finished simply. Variations change through the year.

  • Wheat flour, butter (milk), eggs (egg), sugar, lemon zest, salt, frangipane (ground almonds, butter (milk), sugar, egg, icing sugar (cane sugar, maize starch)

    Seasonal variations - please enquire

Almond Brownie (GF)

  • Rich and chocolatey with a soft, fudgy centre. Made with ground almonds, dark chocolate, and butter for a satisfying gluten-free bake.

  • Ground almonds, egg, sugar, butter (milk), bicarbonate of soda, chocolate ((min. Cocoa 54.5%) (cocoa mass, sugar, cocoa butter, emulsifier: lecithin (soya), natural vanilla flavouring)), salt

Fruit Almond Cake (GF/DF)

  • A naturally gluten-free cake made with ground almonds, maize, and citrus syrup. Moist and gently sweet, with a delicate crumb and light almond finish. Dairy-free.

  • Ground almonds, egg, sugar, rapeseed oil, milled maize, flaked almonds, citrus syrup (sugar, lemon, orange, water)

    Fruit Topping: various/seasonal (please enquire)