Fresh Stone Baked Bread
Why Monkey Island Bakery? Well the kitchen is right on the Thames, overlooking the beautiful and tranquil Monkey Island. We bake our loaves in our kitchen in Bray, taking it to customers in the village hall, right at the heart of the community.
Each loaf is made from scratch, the dough fermenting for a minimum of 12 hours. This longer fermentation improves structure and allows flavour to develop. We don't add anything to our loaves other than flour, water, yeast and salt.
Because we don't use preservatives, your loaf will start to lose it's freshness after 2 days. But do not fear, you can freshen it up by running it briefly under the tap and putting into the oven at about 180c (fan) for 5-10 minutes.
Alternatively, slice your loaf and pop it in the freezer - it makes great toast!
We buy our flour from Wessex Mill, which sources grain from farms local to the North Wessex downs. The farms and specific grains are printed on the bags providing traceability.
By UK law, non-wholemeal flour has certain vitamins added to it: Calcium carbonate, Iron, Thiamin, Niacin and from December 2026, Folic Acid.
