Our Ingredients:
Orb Bakery does its best to consider many things when we choose our suppliers.
As much as possible we will use local and organic ingredients. But we are not fully organic and local can sometimes mean UK rather than Cambridgeshire. But visit Our Suppliers Page0: As
Organic: We will try to use organic where possible.
Orb Bakery does its best to consider many things when we choose our suppliers.
As much as possible we will use local and organic ingredients. But we are not fully organic and local can sometimes mean UK rather than Cambridgeshire. But visit Our Suppliers Page0: As
Organic: We will try to use organic where possible.
Energy:
The environment......locally sourced and baked with energy from the sun!
We try to bake as much as we can during the day because we have solar panels for both water and electricity.
We are also trying to save as much transport energy as possible by sourcing our ingredients locally wherever possible.
The environment......locally sourced and baked with energy from the sun!
We try to bake as much as we can during the day because we have solar panels for both water and electricity.
We are also trying to save as much transport energy as possible by sourcing our ingredients locally wherever possible.
Food Miles:
We are also sourcing some of our stoneground white flour from the Foster’s Windmill at Swaffham Prior, Cambridgeshire. Jon Cook, the miller, sometimes uses the mill at Over when his windmill is busy, so there is a good possibility that some of our bread contains flour milled in Over!
Our stoneground wholemeal flour comes from the Maud Foster Mill in Boston, Lincolnshire.
We are also sourcing some of our stoneground white flour from the Foster’s Windmill at Swaffham Prior, Cambridgeshire. Jon Cook, the miller, sometimes uses the mill at Over when his windmill is busy, so there is a good possibility that some of our bread contains flour milled in Over!
Our stoneground wholemeal flour comes from the Maud Foster Mill in Boston, Lincolnshire.