April special is here: Wild garlic sourdough

April 18, 2022


Wild garlic is in its peak right now so I didn’t want to miss on making something special with it for April. For this loaf we have carefully foraged wild garlic locally making sure we only take what we need. The loaf is our trusty Soulful white with some extra wholemeal to give it a slightly better rise. The taste and smell of garlic is very mild with a hint of grassiness in it making this loaf incredibly versatile for both sandwiches as well as just dipping in olive oil.

What makes it special?

Wild garlic

Abundant this time of year, the presence of wild garlic is unmistakable due to its fragrance you can smell in the air when walking past it. Wild garlic is a popular homeopathic ingredient and it seems is most widely used for treating high blood pressure and digestive problems

Various minerals are found in much higher amounts in Wild garlic. It is sometimes called the “magnesium king” of plants because of the high levels of this mineral found in the leaves. Magnesium is known as the anti-stress mineral and protects the circulatory system, especially the heart.


We have added some extra wholemeal flour to this loaf making the fibre content even higher. What does this mean for you? It’s the same great tasting loaf – just better for you. Higher fibre content means a lower glycaemic index (GI). This means it won’t affect blood glucose levels as quickly as refined carbohydrate foods, keeping you fuller for longer.

How to eat it

The loaf toasts exceptionally well so make sure to toast your sandwich bread!

Good fats!

Chop up some dill, mix with cream cheese, a squeeze of lemon and some black pepper. Spread over your toasted bread and top up with smoked salmon

Need a vegetarian version?

Skip the salmon and top up with the best tomatoes you can find (we love the Tomato Stall which are grown on the Isle of Wight and taste like real tomatoes) with a sprinkle of sea salt

Make mine vegan

Spread some hummus or pesto on toasted bread and top with last night’s leftover roasted veg. Top with some rocket leaves and tomatoes.