TRY ARTISAN BREAD
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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.Read more
Gradz Gluten free
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.Read more
Our wish is for you to enjoy our family heritage
The first bakery
Established in 1843 in East Prussia, by Agnes’s Great Grandfather
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.
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.
The Spirulina & Pumpkin Seed Bread won the Speciality Savoury category in the World Bread Awards 2016 fighting off competition from hundreds of other bakeries.