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TRY ARTISAN BREAD

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GLUTEN FREE

Coeliac Certified & Vegan Certified Slide

SOURDOUGH BREAD

Slow Fermentation/ Gradz Bakers allow the dough to rest and ferment slowly.

PRODUCTS

Choose from our range of products

ORIGINAL SOURDOUGH BREAD

Check our Sourdough Products! Loaves?

YEAST FREE SOURDOUGH BREAD

Check our Yeast Free Sourdough Products! Loaves?

GLUTEN FREE SOURDOUGH BREAD

Check our Gluten Free Certified Products!Loaves?

Gradz
Sourdough Bread

Crafting healthy, delicious bread takes time… GRADZ master bakers are patient and allow the dough to rest and ferment slowly so that you get the best sourdough loaf. Agnes’s treasured family recipes require a slow fermentation process in which the dough rises gradually for up to 24 hours. During this time, flour and other ingredients are broken down, eventually making the bread gentler to the digestive system.

 

 

 

 



Gradz Gluten free
Bread

GRADZ gluten free artisan bread is hand-crafted in a gluten free bakery to the same high standards as our traditional breads. We believe that whether you choose to have gluten in your diet or not, you should still be able to eat delicious tasting bread.

GRADZ master bakers are patient and allow the dough to rest and ferment slowly so that you get the best sourdough loaf.
After discovering a treasure of family recipes hand-written by Agnes’s Great Grandfather. Each No recipes was lovingly re-imagined to create bread full of soft flavour & substantial texture to combine traditional heritage and modern taste.

Our story

Our wish is for you to enjoy our family heritage
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1843

The first bakery

Established in 1843 in East Prussia, by Agnes’s Great Grandfather

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2003

THE SOURDOUGH

Agnes Gabriel and Romuald Damaz discovered a treasure of family recipes hand-written by Agnes’s Great Grandfather. A natural ‘mother dough’ has been the source for GRADZ sourdough bread.

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2015

GRADZ BAKERY LONDON

Finally, they were inspired to establish the GRADZ (Gabriel Romuald Agnes DamaZ) bakery and share their tradition of continental-style baking with Britain.

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2016

HIGHLY AWARDED

The Spirulina & Pumpkin Seed Bread won the Speciality Savoury category in the World Bread Awards 2016 fighting off competition from hundreds of other bakeries.

 

 

CHECK OUR LATEST RECIPE

Sourdough topped with griddled halloumi and honey –
A delicious combo of salty and sweet – incredibly Moorish!