About us

Master bakers Agnes Gabriel after discovering a book containing a treasure trove of recipes handwritten by Agnes’s great-grandfather, they were inspired to establish the GRADZ (Gabriel Romuald Agnes DamaZ) bakery and wanted to share their recipes and continental style of baking with customers in the UK.

Each numbered recipe in her great-grandfather’s book brought back to life cherished memories and baking ideas for Agnes and Romuald and by adding their own knowledge, skill and expertise, the GRADZ master bakers have created a traditional range of breads with today’s tastes and health benefits. They have handcrafted GRADZ breads so that we can also experience the wonderful smell of warm and fresh bread from the family oven.

Their wish is for you to enjoy their family heritage of baking when you take the time to savour their authentic and delicious sourdough breads.


WHY GRADZ?

 

    • Natural sourdough
    • Prolonged fermentation process
    • Stone baked
    • Hand made
    • Award Winning Recipes
    • BRC Accreditation
    • Suitable for vegetarians
    • Great shelf life for up to 5 days
    • Superfood Seeds and ancient grains added to boost the nutritional value and great taste of our sourdough breads
    • Great range available including yeast free and gluten free sourdoughs
    • Our Gluten Free bread is made in a dedicated gluten free bakery and is both Coeliac Certified and Vegan Certified Accreditations

 

BRC Global Standards

At GRADZ we always aim for the highest standards.
So we are happy to announce that GRADZ has BRC accreditation at each of its manufacturing facilities.

Vegan Certificate

All GRADZ Gluten Free products have a Vegan Certificate.


Our story

1843

THE FIRST BAKERY

Established in 1843 in East Prussia, by Agnes’s Great Grandfather
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 always been the source for GRADZ sourdough bread.
2015

GRADZ BAKERY

Finally, they were inspired to establish the GRADZ (Gabriel Romuald Agnes DamaZ) bakery and share their tradition of continental-style baking with Britain.
2016

TIPTREE WORLD BREAD AWARDS 2016 – OVERALL WINNER

GRADZ Recipe No12 The Spirulina & Pumpkin Seed Sourdough Bread won the Speciality Savoury category in the World Bread Awards 2016 fighting off competition from hundreds of other bakeries.
2017

TIPTREE WORLD BREAD AWARDS 2017 – BRONZE

GRADZ Recipe No17 Amaranth Sourdough Bread won the bronze medal in Tiptree World Bread Awards!
2018

TIPTREE WORLD BREAD AWARDS 2018 – SILVER

GRADZ Recipe No32 Yeast Free Hemp & Pumpkin Seeds Sourdough Bread won the silver medal in Tiptree World Bread Awards!
2018

DOUBLE PRESTIGE FOR GLUTEN FREE DARK BREAD WITH SEEDS!

GRADZ Recipe No23 Gluten Free Dark Bread with Seeds won a Best of Health Award 2018 and a prestigious title - Highly commended in Quality Food Awards 2018 competition! Well done!
2019

QUALITY FOOD AWARDS 2019 – WINNER

Here we come again, GRADZ Recipe No23 Gluten Free Dark Bread with Seeds won Quality Food Awards 2019 - Free from Bread, Bakery and Breakfast Goods.
2019

TIPTREE WORLD BREAD AWARDS 2019 – BRONZE

GRADZ Recipe No32 Yeast Free Hemp & Pumpkin Seeds Sourdough Bread won the bronze medal in Tiptree World Bread Awards!
2019

TIPTREE WORLD BREAD AWARDS 2019 - SILVER

GRADZ Recipe No31 Yeast Free Beetroot & Black Cumin Sourdough Bread won the silver medal in Tiptree World Bread Awards!
2020

GREAT TASTE AWARDS 2020 - TWO STARS

GRADZ Recipe No31 Yeast Free Beetroot & Black Cumin Sourdough Bread won the two stars in the Great Taste competition - meaning the product is ``Outstanding``.