Bakery

Our long fermented sourdough breads are at the heart of everything we do. We still make our range of small batch artisan loaves from scratch in the original bakery in County Donegal. Scarpello bread recipes are simple using only the best stoneground flours we can get our hands on, revitalised & filtered water, a little sea-salt and nothing else.

Our signature Scarpello loaves contain no artificial ingredients or preservatives and each loaf has been leavened slowly over 24 hours from our original wild yeast sourdough starter which helps give our loaves their open crumb, quintessential sourdough crust & depth of flavour.

Please note: our sourdough breads are available to buy Wednesday to Saturday only.

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