Real bread has one key ingredient, and it's not one you can skimp on, its time.

Great bread takes time to produce, you can't whip up a great loaf in an hour or two. At Baltic Bakehouse we never substitute time for anything else, we don't rush our bread and we never use preservatives, additives or artificial flavours. All our loaves are risen over a long time at least 12 hours, with some of our breads taking over 72 hours to produce. By sticking to our ethos of great properly baked breads, we hope to produce a product that is unique in Liverpool, and bread that tastes great. 

Baltic Wild - Our traditional white sourdough, made using a 36 hour process including a cold prove to develop its unique and subtle flavours. 

Baltic Wild - Our traditional white sourdough, made using a 36 hour process including a cold prove to develop its unique and subtle flavours. 

Moss Lake Wild - Our light wholewheat sourdough, made using our 36 hour process with only organic flours.

Moss Lake Wild - Our light wholewheat sourdough, made using our 36 hour process with only organic flours.

Olive Wild - Our white 36hr slow fermented sourdough made with green and black olives. 

Olive Wild - Our white 36hr slow fermented sourdough made with green and black olives. 

Baguettes - We make our baguettes with a yeasted dough that is fermented overnight for 18 hours. Baked fresh each morning our baguettes have a complex flavour and a fierce crust.  

Baguettes - We make our baguettes with a yeasted dough that is fermented overnight for 18 hours. Baked fresh each morning our baguettes have a complex flavour and a fierce crust.  

Focaccia - This light and airy Italian bread can come with a variety of toppings, from the traditional olive oil and rosemary to roast red pepper or ham and comte. 

Focaccia - This light and airy Italian bread can come with a variety of toppings, from the traditional olive oil and rosemary to roast red pepper or ham and comte.