Pain De Campagne SubscriptionRegular price £15.80
5% discount already calculated in the price.
Please note that your loaf will always be made with the same amount of flour per loaf, but we have to adapt the amount of water to the humidity in the air: that plus baking-caused evaporation may result in fluctuations in your loaf's weight.
Subscribe to a weekly delivery of our most rustic, wholesome and healthy Country loaf, and you won't have to worry about going to the shops for bread anymore!
You can get about 15 slices out of one loaf, it'll last about 5 days at room temperature if well covered, or slice it and freeze it for up to 3 months. Choose the size, shape and frequency you'd like. Let us know if you'd like the bread sliced, and we'll do it for you (please note that we slice by hand, so the slices won't be as regular as with a machine). Please note that you'll be contacted to arrange a weekly delivery date, and we cannot guarantee that we'll be able to accommodate the day of your choice, but we'll do our best. We cannot guarantee that we'll be able to do 2 deliveries a week, if we cannot you'll receive both breads on the same day.
Payments will occur once a month on the day you subscribed. You have complete control over your subscription: change the date, skip or delete.
Our classic Country Loaf, made with organic untreated white flour, wholemeal flour and tasty rye flour, to give this bread a lovely earthy flavour, perfect for soups or your weekend avo-on-toast.
Pain De Campagne means ‘Country Loaf’ in French, and its story is rather interesting.
For centuries French villages had communal ovens where the families would bring their own dough to be baked, which would weight up to 5.5kg, 12 pounds. In this way a big loaf could feed the family for days or even weeks.
Our Country Loaf is made with untreated bread flour, wholemeal and rye, all organic and all from Shipton Mill, in this way it retains the ancient rustic flavour and all the nutritional values and fibres that this bread naturally has. We use only Leonard, our sourdough starter, no chemical yeasts, additives or helpers of any kind: we just give it the time it needs to ferment and become this wonderful fragrant loaf. Supermarkets in their bakeries use a mix of sourdough starter and yeast, plus they add stuff like yoghurt or vinegar to make the leavening process faster and give it that ‘sour’ flavour, but real sourdough only gets that with a long fermentation.
That’s why we are part of the Real Bread Campaign.
Flour (organic white bread flour, organic wholemeal flour, organic rye flour), water, salt.
May contain traces of nuts, sesame.
Please drop us an email if you have any allergies.
Please note: all our products are made in a kitchen that handles nuts (walnuts, hazelnuts, pecans, pistachios, almonds), peanuts, sesame, wheat (gluten), dairy products, eggs, mustard, soy.
Please note that the bread you'll be delivered might not be scored with the same design/stencil. Every bread is different as well as it's consistency, so it's decided at the baking moment how it needs to be scored, to avoid ruining it and therefore loose the whole loaf.
We deliver our entire menu to selected postcodes in a (circa) 2 mile radius from Wandsworth Town.
As of now, it is impossible for us to send our bread via the post, so sourdough, sweet sourdough, viennoiserie and bread subscriptions are available only in those postcodes.
If by mistake your postcode is not in our delivery area and you add one of the restricted products, the cart will give an error message: you will need to remove the sourdough-based products to proceed with the order.
Sorry for the inconvenience: contact us if you need any additional info.
All production is handmade in-house at Buzzing Bee Baked Things: it means that you can always trust that you’ll have every day the best product ❤️
Deborah, co-owner of Buzzing Bee, is an experienced Baker who has almost 15 years of experience in the industry.
Check out her baking story:
After a year of studies in bakery and pastry school, she worked for 6 years as an apprentice in bakeries around North Eastern Italy, and she run the whole production of a patisserie/coffee shop before moving to England, the country she fell in love with while on a 2013 trip for a Cake Design course at Squires Kitchen School in Farnham, Surrey, in 2014.
After a Cake Design course at Le Cordon Bleu, London, she found a job in North London in a production bakery, to then leave for her first restaurant job. From there she worked in restaurants such as Roka, Aviary at the Royal London House, and The Wolseley (where she was promoted to Junior Sous Chef in under a year).
With all this experience on her shoulders, she launched Buzzing Bee with Marco in June 2019, and now is the bakery wizard in the kitchen, creating and testing the recipes, and being constantly focused on making the best product you could ever have.