Hand-crafting GRADZ bread means
each loaf deserves its own artisan label.

The result is worth the wait.


GRADZ artisan bread is hand-crafted in London to suit the tastes of today. But the generations
of baking knowledge that go into every loaf bring delicious family traditions to life.


What goes into GRADZ bread to make it so special?

TraditionBaking is a GRADZ heritage, so knowledge about ingredients and techniques
has been passed down over the years. Each of the numbered recipes that Agnes found has been
lovingly re-imagined to create bread full of soft flavour and substantial texture.



GRADZ bread carries on healthy traditions through
artisan baking techniques and the use of natural ingredients.

Since 2003, a natural ‘mother dough’ has been the source for GRADZ sourdough bread.
No starter mix or baker’s yeast is used, which means the bread is easier to digest.
And it’s rich with authentic sourdough flavour and characteristics.


The hand-written recipes Agnes found include half-wheat and half-rye varieties originally
made by her Great Grandfather. GRADZ master bakers have added tasty caraway,
sunflower and poppy seeds to create an artisan range of continental-style bread.



Crafting healthy, delicious bread takes time.

Using natural ingredients is not enough; GRADZ master bakers are also patient.
Agnes’s treasured family recipes require a slow fermentation process in which the
dough rises gradually for up to 24 hours. During this time, flour and other ingredients
are broken down, eventually making the bread gentler to the digestive system.



The time and attention given to this continental-style baking make
GRADZ bread exceptional. Each loaf will stay tasty and fresh
for up to five days, but it probably won’t last that long...



Bread Storage

Our bread does not use any chemical preservatives or additives. The following instructions
will help you maximise the freshness of your bread.


  • Bread should be stored at room temperature, DO NOT store bread in the fridge.
  • Keep the bread in its paper bag/wrapping out of direct sunlight and away from drafts/breezes.
    For maximum life (if you are keeping for toast)  place in a polythene food bag and seal shut.
  • The best way to store bread is in a bread box, preferably wood or clay.
  • While you are using your bread keep it on a bread board with the cut/open side facing down.
  • Sliced bread will dry out (stale) much quicker than un-sliced bread, you may want to slice it as you use it.
  • Once you have finished using the bread, put it back in its paper bag/wrapping and return it to its storage area.
  • In general,  sourdough breads will keep for 4-5 days.


Freezing Bread

Freezing allows you to extend the life of your bread, especially during the humid summer months.

  • If you are not planning to eat all of the bread in the first couple of days you may want to freeze half
    the loaf as soon as you get it home, we recommend slicing it first so you can just take out what you need.
  • Make sure the bread is completely cool and place inside a well-sealed plastic bag (freezer bag)
  • To thaw frozen bread leave it inside the sealed plastic bag (to minimize moisture loss) and place
    at room temperature for approximately 1/2 hours. Even better results may by gained letting
    the bread thaw in the fridge for a couple of hours before moving it to room temperature.
  • Bread that has been frozen and thawed should not be re-frozen.
  • Microwaves should not be used for thawing bread.


Refreshing or Reheating whole/part loaves

  • Place the bread in a pre-heated oven at approximately 180ºC to 200ºC for up to 8 minutes or until crusty.
  • This technique revitalizes the crust and warms the interior crumb, but pay careful attention during
    the process as different breads will re-heat, and burn differently.
  • Microwaving is NOT recommended for refreshing/reheating bread.


260 Abbeydale Road, Middlesex HAO 1TW

Email: hi@gradzbakery.co.uk

Tel: (+44) 07891 056 295