ROASTED GARLIC, CHEESE & THYME SOURDOUGH

Made with Italian type 2 flour and slow fermented for depth, the dough is folded through with slow-roasted garlic, cheddar,  fresh thyme, and a drizzle of olive oil.

Roasting mellows the garlic completely, pulling it back from sharp to sweet — so what comes through in every slice is warmth and savoriness, not heat. The cheese melts into the crumb during baking, giving it a rich, tender texture with pockets of flavor throughout.

Delicious toasted with good butter, or alongside a salad or as a side to any meal.