The signature
Ancient Grain Sourdough
Terra
Ancient Grain Sourdough
A 36-hour sourdough of stone-milled spelt, einkorn and rye — dark, honest and quietly nourishing.
₦7,800
1
Mixed Monday, baked Wednesday. Slow is not a marketing word here.
The story
Why Terra exists.
Terra is the loaf we eat at home. It asks for patience: a starter kept alive since our first bake, a cold ferment that runs a day and a half, and a bake dark enough to alarm the faint-hearted.
Spelt, einkorn and rye are milled on stone so the germ and bran stay where they belong. The result is a bread with genuine depth — nutty, faintly sour, mineral at the finish.
It keeps beautifully. It toasts even better. And it does the quiet nutritional work that white bread never learned to do.
In the hand, and on the palate
- Texture
- A thick, lacquered crust and a moist, custard-like crumb with an irregular open structure.
- Aroma
- Toasted hazelnut and cocoa from the deep bake, with a clean lactic tang beneath.
- Taste
- Nutty and mildly sour, sweetening as you chew, with a long mineral finish.
Ingredients
- Stone-milled speltWhole grain, milled weekly
- EinkornThe oldest cultivated wheat, high in carotenoids
- Dark ryeFor depth and keeping quality
- Mother starterNaturally leavened, fed twice daily since 2019
- Filtered water & sea saltNothing else. There is nothing else needed.
Allergens: Wheat (gluten), Rye (gluten)
Best pairings
- Cultured butter and radishes
- Smoked fish with crème fraîche and dill
- Sharp aged cheese and honeycomb
- Simply toasted, with good olive oil
Nutrition
Per 100g unless noted.
- Energy
- 241 kcal
- Protein
- 9.1 g
- Carbohydrate
- 44.8 gof which sugars 1.2 g
- Fat
- 1.9 gof which saturates 0.4 g
- Fibre
- 6.8 g
- Salt
- 1.0 g
Keeping it well
- Store cut-side down on a board, uncovered, for up to four days.
- The crust softens overnight and returns with two minutes in a hot oven.
- Freezes exceptionally well when sliced.
Complete the table
Pommes Orréa
₦4,200
Hand-Cut Rosemary Fries
Twice-cooked in beef dripping and olive oil, finished with rosemary salt and cracked pepper.