The original site where William Arnott, the biscuit baker and his brother David baked bread and ship's biscuits in the 1860s. Now owned by Stephen and Allison Arnott, Stephen is following in his great, great, great grandfather's footsteps of producing sourdough bread for the township of Morpeth.
Morpeth Sourdough is available at the original shop at the front of the building retailing fresh sourdough from Wednesday to Sunday. Also available is Morpeth Sourdough's new award winning range of premium Muesli, sourdough crispbreads, croutons and yummy European style Gingerbread.
The sourdough bread contains only high quality flour, purified water and salt, no additives used, no baker's yeast, preservatives, raising agents, emulsifiers, stabilisers, extenders or bulking agents, so it's good for you. The process is extended dough fermentation and takes 30 hours - known as "real sourdough". Morpeth Sourdough's philosophy of making naturally good products extends to their premium range also....
